Kale and Quinoa Salad with Candied Delicata

So many ways to make a salad, so little time! Using seasonal ingredients means you'll always have a variety of greens, vegetables, add-ins and dressings to keep things interesting.

For the Salad
 2 delicata squash (long, green and yellow striped)
 2 tbsp olive oil
 2 tbsp maple syrup
 1 tsp cinnamon
 1 tsp coarse salt
 1 bunch of curly kale, stems removed, chopped in bite-sized pieces
 1 cup cooked quinoa (or other cooked grain of your choice)
 ¼ cup dried cranberries
 ¼ cup toasted pumpkin seeds or your favorite nut
For the Dressing
 ¾ cup warm water
 ½ cup tahini(sesame seed paste)
 ¼ cup fresh lemon juice
 2 large cloves garlic, minced
 2 tbsp tamari or soy sauce
 1 tsp toasted sesame oil
 1 tsp maple syrup

1

Preheat oven to 400ºF. Line a baking tray with parchment paper. Slice the ends of the squash and cut in half lengthwise. Using a spoon, remove the seeds and fibers. Lay the squash flat side down on a cutting board. With a sharp knife, cut 1/4-inch slices.

Drizzle with the olive oil and syrup and sprinkle with cinnamon and salt. Roast for 20 to 25 minutes, flipping once during cooking time. Squash is done when it is deep, golden brown. Remove from oven and set aside to cool.

Place kale in a large bowl. Add quinoa, cranberries, and pumpkin seeds. Add roasted squash and drizzle with dressing.

To make the dressing, stir together all of the ingredients in a bowl. Add more water, to thin, if desired.