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Crisp Kale & Roasted Squash Salad with Cinnamon Tahini Dressing

This is the freshest, most vibrant, delicious vegan salads we've shared yet! Get the recipes now and enjoy it all year long.

Course Salad
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Vegan Test Kitchen

Ingredients

Salad

  • 2/3 c grain (we used farro)
  • 1 c brussel sprouts, halved
  • 1 lb acorn squash, diced
  • 1 tbsp extra-virgin olive oil
  • 1 c kale
  • 1 apple, diced (we used honeycrisp)
  • 1/2 pint grape tomatoes

Cinnamon Tahini Dressing

  • 1/3 c tahini
  • 2 tbsp organic maple syrup
  • 1 tbsp apple cider vinegar
  • 1/4 tsp ground cinnamon
  • pinch allspice
  • pinch cayenne pepper
  • 2-4 tbsp ice water (optional)

Salad

Instructions

Salad

  1. Cook the grain according to the directions and set aside.

  2. Slice the acorn squash in half and remove the seeds. Carefully dice and transfer to a slightly greased baking pan. Add the halved brussel sprouts and drizzle with olive oil.

  3. Roast at 375F for 20 minutes or until slightly browned. 

Cinnamon Tahini Dressing

  1. Meanwhile, blend the tahini, maple syrup, apple cider vinegar, cinnamon, allspice and cayenne pepper in a food processor. Taste and add additional ice water as needed to your desired consistency. Set aside. 

  2. Remove the roasted vegetables from the oven and allow to cool completely. 

  3. Once the vegetables are cool, assemble the salad into bowls and serve with the grain either on the side or tossed in with the remaining ingredients.

  4. Drizzle with the Cinnamon Tahini dressing and enjoy!