Roasted Vegetable Kale Salad and the most delicious Creamy Squash Tahini Dressing!

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Roasted Vegetable Kale Salad and the most delicious Creamy Squash Tahini Dressing!
by @plantbased.traveler

Ingredients:
1 acorn squash (~1.5 lbs)
1 delicata squash (~1 lb)
A dozen brussel sprouts

Marinade:
2 tbsp avocado or olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
Salt to taste �
Plus:
4 cups of finely chopped kale
Pumpkin seeds
Pomegranate seeds

Creamy Squash Tahini Dressing
1/2 cup roasted squash
1/2 cup of water
3 tbsp runny tahini
Juice of 1 lemon and 1 lime
1 tbsp maple syrup
Salt and pepper to taste

(Makes 2 servings)

Method:
Preheat oven to 425 F. (220 C)
Thoroughly wash acorn and delicate squash, cut in half, and discard the seeds. If you’re not using organic or just don’t like the skin, peel squash instead of washing it.
Cut both into large bite-size pieces (acorn) and slices (delicata).
Clean Brussel sprouts, and cut them in half or quarters.
Add everything to a bowl together with the oil, balsamic vinegar, maple syrup, and salt. Toss until evenly coated.
Roast squash and brussel sprouts on a lined baking sheet for 20 minutes.
Give everything a stir, and bake for another 10 minutes until tender and caramelized.
In the meantime, finely chop washed kale, and add it to previously used bowl. Massage it with the remaining marinade before plating.
Once the roasted vegetables are done, take away 1/2 cup of the squash pieces.
Add that to a blender, together with water, lemon and lime juice, maple syrup, tahini, salt and pepper, and blend until smooth.
For a thinner dressing, add a couple extra tbsp of water.
Top roasted veggies and kale with pumpkin and pomegranate seeds, and the creamy dressing.
Enjoy! 🍁

Note: Store any leftover dressing in the fridge and use within a couple days!