This hearty kale salad, packed with quinoa, roasted veggies, and a creamy tahini dressing, is absolutely perfect for fall.
Category: not set
Cuisine: not set
1 medium butternut squash (about 2 pounds)
2 large sweet potatoes (about 1 3/4 pounds total)
4 tablespoons plus 1 teaspoon olive oil divided
2 teaspoons kosher salt divided
1/4 teaspoon freshly ground black pepper plus more as needed
1/2 cup quinoa any color
1 cup water
1 large bunch curly kale (about 1 1/2 pounds)
2 large Honeycrisp apples (7 or 8 ounces)
6 ounces feta cheese
1/2 cup tahini
1 large lemon
1/4 cup cold water
1 tablespoon olive oil
1 tablespoon maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
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