This warm salad will be the perfect accompaniment to your tofu-ham or your roast seitan for the holiday season. If you are "fed up" with always eating mashed potatoes, this accompaniment will be ideal! Otherwise, just make a place for it on your plate, its textures and sweet and savory flavours will blow your mind!
Makes 2 meal salads or 4 to 6 sides
4 cups of chopped kale
1/2 cup dried cranberries
1/2 cup pomegranate arils
4 cups peeled butternut squash, diced
2 tablespoons of olive oil
2 tablespoons of maple syrup
Preheat the oven to 400 degrees.
On a baking sheet, place the squash in one layer, drizzle with olive oil and maple syrup and season. Mix to cover all the pieces. Bake for about 30 minutes until browned.
While cooking, prepare the other items.
Roasted nuts in butter
1/4 cup of raw pumpkin seeds
1/3 cup chopped pecans
1/2 tablespoon of vegan margarine
A pinch of sea salt
In a skillet, dry roast the seeds and nuts over medium heat, stirring frequently so they do not burn. They are sufficiently toasted when the pumpkin seeds start to color. Add the margarine, coat well and cook for an additional minute. Remove from the heat, add the sea salt and set aside.
Orange and sesame dressing
1/4 cup of tahini (sesame butter)
Zest of one navel orange
Juice of one navel orange
1/2 teaspoon toasted sesame oil
1/4 to 1/2 cup maple syrup (depending on the bitterness of your tahini)
A pinch of salt
Sesame seeds for garnish (if serving dressing on the side) (Optional)
In a bowl, mix all the ingredients. Reserve
In a large bowl, toss the kale with the dressing, making sure it is evenly coated. Transfer to your serving plate and garnish with squash, cranberries, pomegranate arils and nuts.
If you want to prepare it ahead of time or for a buffet table, you can serve the dressing on the side.