massaged kale salad. roasted delicata. black sesame-ginger dressing. toasted pine nuts

a yummy seasonal + local salad with the creamiest dressing and the world's easiest + most delicious squash. i love fall!

squash:
2 medium delicata squash
1 T ghee or coconut oil
s + p to taste
2 T shelled pine nuts
-rinse squash, cut ends off and slice in half. scoop out seeds and cut into 1" thick moons. spread out on a parchment-lined baking sheet and sprinkle with melted ghee, sea salt, pepper and pine nuts. roast at 400F for 20-30 minutes until soft and turning golden.
-meanwhile, prepare kale + dressing.

salad:
1 large bunch of kale, rinsed, de-stemmed & torn
s + p to taste
-add ingredients to a large bowl. using hands, massage kale firmly until broken down & wilted. 

dressing:
2 T evoo
3 T black tahini (if you cannot get black tahini, regular tahini works perfectly fine)
1 T acv
1 T lemon juice
1 t coconut aminos
1 large garlic clove
1" piece peeled ginger
s + p to taste
-add all ingredients to a blender and blend until very smooth, adding water as needed to reach a thick but runny consistency. 
-toss kale in dressing and divide between 3-4 bowls. top with roasted squash + pine nuts and drizzle with extra dressing. i also topped mine with a fried egg!