Warm Roasted Butternut Squash and Kale Combination Served with Tahini Sauce Dressing

Warm Roasted Butternut Squash and Kale Combination Served with Tahini Sauce Dressing

In this chilled, wintery salad, chunks of oven-roasted butternut squash team up with sliced red onion, kale, and toasted pine nuts, all coated in a lemony tahini dressing. This hearty dish can even be served as a main course, accompanied by some crusty bread and a tomato soup.

Servings: 4 to 6Difficulty: A piece of cakePreparation Time: 50 minutes, plus an hour for coolingActive Time: Approximately 20 minutes

Ingredients (12)

For the dressing:

• 3 to 4 tablespoons tahini
• Juice of 1 lemon
• 1 small clove of garlic, minced
• A pinch of salt
• 2 tablespoons extra-virgin olive oil

For the salad:

• 1 medium butternut squash (about 1 1/2 pounds), peeled, halved, seeded, and cut into 3/4-inch cubes
• 1 red onion, halved and thinly sliced
• 2 tablespoons olive oil
• A generous pinch of salt
• Freshly ground black pepper (to your fancy)
• 2 bunches flat kale
• 1/4 cup toasted pine nuts

Instructions

Mixing the dressing:

1. Combine the tahini, lemon juice, garlic, and a pinch of salt in a small container with a tight lid. Shake the contents vigorously.
2. Incorporate the extra-virgin olive oil and shake once more. Thin the mixture out with a bit of water if required, so it has a pourable consistency. Set aside.

Preparing the salad:

1. Heat the oven to 425°F, and position a rack in the middle. Toss the butternut squash, red onion, olive oil, a substantial pinch of salt, and pepper to taste on a large baking sheet. Ensure they are distributed evenly. Roast, stirring occasionally, until the squash is tender and caramelized, approximately 30 minutes. (If the onions become too dark, remove them and put them aside.) Let the mix cool completely, around 1 hour.
2. Remove the kale leaves from the stalks and discard the stalks. Stack the kale leaves and chop them into fine strips. Place them in a large, shallow salad bowl.
3. Season the kale with a little salt and massage the leaves with your hands to soften them slightly. Add the cooled squash mixture. Drizzle the dressing over the salad until it's moist to your liking. Toss the salad and taste. Add more dressing, salt, and/or pepper as needed. Sprinkle the pine nuts over the salad and serve.

A Few Tips:

1. Balance the flavors and textures by picking the right Tomato Soup. Savor the sweetness of the roasted butternut squash and earthiness of kale combined with the tahini dressing, while being complemented by a tangy tomato soup.
2. When choosing a soup, consider dairy-free options, like soups made with coconut milk or other non-dairy creamers, for a vegan-friendly experience that harmonizes with the salad.
3. For an enhanced texture contrast, think about adding crispy elements like crispy chickpeas on top of the soup or croutons.
4. Herbs like basil or parsley added to the tomato soup can tie in with the aromas in the salad.

Dairy-Free Tomato Soup Recipe:

Ingredients:

• 1 large onion, diced
• 4 cloves of garlic, minced
• 1 can (796 ml) of diced tomatoes
• 400 ml coconut milk
• 4 cups of vegetable broth
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook onion and garlic in olive oil until they become tender.
2. Add diced tomatoes, vegetable broth, and oregano. Simmer until the liquid is reduced slightly.
3. Incorporate coconut milk and blend until you have a smooth consistency.
4. Season with salt and pepper.
5. Serve hot with crispy chickpeas on top.

This pairing will provide you with the perfect combination—a warm and comforting soup alongside a nutrient-dense and flavorful salad, offering a filling and harmonious meal. Now, go forth and enjoy!

1. The lemony tahini dressing in this chilled, wintery salad recipe can be paired with a vegan-friendly dairy-free tomato soup, enhancing the flavors and textures.
2. The given dairy-free tomato soup recipe, with coconut milk and oregano, is an excellent accompaniment to the butternut squash salad, providing a warm and comforting contrast.
3. For an even more nutritious meal, consider adding crispy elements, such as cripsy chickpeas on the tomato soup or croutons for a texture and taste contrast.
4. To tie in the aromas between the salad and tomato soup, it's recommended to add herbs like basil or parsley to the tomato soup before serving.

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