Fall Harvest Salad with Maple Tahini Vinaigrette

ingredients 

• 1 package baby kale 
• 1 honey nut squash 
• 2 tbs extra virgin olive oil 
• 2 tbs maple syrup 
• 1/3 cup dried cherries or dried cranberries 
• 1/3 cup pomegranate seeds
• 1/3 cup toasted/salted pumpkin seeds
• 1/2 cup goat cheese (can also sub with Feta)
• 1 handful torn parsley leaves 
• Kosher salt and cracked black pepper to taste

Maple Tahini Vinaigrette

• 1/4 cup tahini paste 
• 2 tbs maple syrup 
• 3 tbs apple cider vinegar 
• 2 tbs extra virgin olive oil 
• 2 tbs water 
• Kosher salt and cracked black pepper to taste 

directions

1. Preheat your oven to 450 degrees F. Slice the honey nut squash down the center. Remove the seeds and the stem and cut into 1/2 inch thick pieces. Place on a sheet tray and drizzle over two tablespoons extra virgin olive oil and two tablespoons maple syrup. Season well with kosher salt and cracked black pepper. Place in the preheated oven for 20-25 minutes until golden and crispy. Remove and let cool while you assemble the rest of the salad. 
2. In a bowl, add the kale and then sprinkle over the pomegranate seeds, pumpkin seeds, dried cherries, goat cheese and the roasted squash. Drizzle over the tahini vin and sprinkle over the parsley. Toss and serve.