We love using seasonal ingredients in our salads and this autumn kale salad with tahini-miso dressing is one of our favorite fall recipes! If serving a large crowd you might want to double up on the recipe because even people who are less-than-enthusiastic about kale have been known to go back for seconds!skip to the recipe
Preheat oven to 350 degrees.
Place peeled and diced squash on a cookie tray with a splash of olive oil, salt, pepper and thyme (optional.) Roast until soft, about 30-40 minutes, and set aside.
De-stem the kale and cut to your taste, Eva prefers a semi-fine chop.
Massage kale with fingers (seriously - this creates a more palatable green as kale is typically tough).
Slice ends off brussels sprouts, halve, then slice lengthwise to create fine discs
De-seed pomegranate - Eva recommends the “slap” method: cut the pomegranate in half lengthwise, hold in your palm with the seeds facing down over a bowl and use a large spoon to slap the backside of the fruit allowing the seeds to fall into the bowl through your fingers. Pick out any debris and repeat with other half.
Combine kale, brussels sprouts, pomegranate seeds, cooled squash, almond slices in a bowl, grate and mix in parmesan cheese.
Blend dressing to taste.