Healthy Vegan, Gluten Free Recipe: Roasted Butternut Squash Salad with Maple-Tahini Dressing

Vegan | Gluten Free | Paleo Fall is the perfect season to embrace hearty, nutrient-dense dishes that celebrate the flavors of the harvest. This Roasted Butternut Squash Salad with Maple-Tahini Dressing is a delightful blend of sweet and savory, featuring tender roasted squash, crisp kale, and a burst of pomegranate seeds. It’s not only a healthy, vegan, gluten free recipe that is also and paleo-friendly but also packed with vitamins and minerals, making it a perfect side dish or satisfying main course for your autumn meals. Enjoy the seasonal goodness in every bite! Ingredients:

• 1 medium butternut squash, peeled and cubed

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 4 cups kale, chopped

• ½ cup pomegranate seeds

• ¼ cup pumpkin seeds

• ¼ cup dried cranberries
  

For the Dressing:

• 3 tablespoons tahini

• 2 tablespoons maple syrup

• 2 tablespoons apple cider vinegar

• 1 tablespoon lemon juice

• 1 clove garlic, minced

• Salt, to taste
  

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.

2. Massage the chopped kale with a pinch of salt until softened.

3. Whisk together the dressing ingredients, adding water to reach desired consistency.

4. Combine the roasted squash, kale, pomegranate seeds, pumpkin seeds, and cranberries in a bowl. Drizzle with dressing and toss to combine.

Enjoy this delicious, nutrient-dense salad as a healthy, vegan gluten free recipe for fall!