Harvest Kale Salad with Pomegranate Tahini Dressing

We are in full fall mood now. Tomatoes and berries are out, brassicas have moved into the spotlight. Needless to say it’s my favorite time of the year after summer of course. Cozying up with a warm bowl of soup, hearty salads, spicy curries and decadent desserts. With holidays coming one after the other it’s very easy to indulge in all those treats. Here’s adeclious and nutritious salad dinner help one stay on track.

I like to stay grounded with healthy meals made with lots of greens, quality proteins and fall vegetables. This harvest salad is one of my favorite ways to eat all the lovely fall produce with grilled salmon.

Harvest Kale Salad with Pomegranate Tahini Dressing

INGREDIENTS

SERVES 4-6

• 2 tablespoon maple syrup 
• 1/3 cup raw sliced almonds
• ¼ teaspoon pumpkin spice or cinnamon 
• 2  heads curly kale, torn into bite sized pieces, middle steam removed
• 1-2 Small delicate squash, sliced
• 1 tablespoons olive oil
• arils from 1 pomegranate
•  gruyere cheese (optional), about 1/4 cup shaved

Pomegranate Tahini Dressing

• 1 tablespoon tahini
• 1 tablespoon pomegranate syrup or 3 tablespoons pomegranate juice 
• ¼ cup extra virgin olive oil
• 1 clove garlic, thinly sliced
• 2 tablespoons apple cider vinegar 
• sea salt and pepper to taste
• a little water to thin as needed

INSTRUCTIONS

1. In a small skillet add the maple syrup, about 1 tablespoon water and bring it to a boil. Cook for 3 minutes till it starts to thicken. Take it off the heat and add the pumpkin spice and almond slices. Mix the sliced almonds well till we coated and leave it to cool.
2. To make the dressing blend all the ingredients to a smooth. Add water to thin as needed.
3. Heat the oven to 375F. Place the delicate squash and brush with olive oil. Bake for 8-10 minutes till cooked, but still firm.
4. Meanwhile, in a large salad bowl massage half the dressing with kale leaves. Let it sit for 10-15 minutes allowing the leaves to soften (this also makes it easier to eat raw kale). Right before serving add the sliced almonds, delicata squash slices, pomegranate and gruyere if using.
5. Pour the remaining dressing over the salad if needed, tossing to combine. Enjoy!