Kale and Delicata Squash Salad

I am lucky to have a wonderful farmer's market across the street from my apartment on the weekends. It happens to be just outside of Hermione's favorite playground so we often stop there on our way home. As fall produce hits it's peak the market has been bursting with all sorts of gorgeous squashes. My most favorite these days is delicata squash. Slightly sweet and creamy the best part about delicata squash is that you can eat the skin which makes for super easy prep. No thick skin to peel and slice through! While delicata squash is delicious on it's own ( how Hermione prefers it), recently I have been adding it to this kale salad alongside dates and capers. If you make the dressing and roast the squash in advance this salad can be thrown together quickly for a satisfying dinner!

Kale and Delicata Squash Salad with Lemon Tahini Dressing

• one Delicata squash
• bunch of lacinato kale
• 6 dates pitted and quartered
• 2 T capers

1. Preheat the oven to 400
2. Cut the squash in half length wise and scoop out the seeds
3. Cut each squash half into medium width half moon shapes
4. Place squash on a baking sheet and roast for 20 mins or so until slightly brown and soft to the touch
5. Make the Lemon Tahini Dressing
6. While the squash is roasting rip the kale into small pieces and massage it with about 1/4 cup of the Lemon Tahini Dressing until the leaves are thoroughly coated
7. Divide the kale into two large bowls and top each with 1/2 of the capers, dates and roasted squash

Lemon Tahini Dressing

• 1/4 cup  tahini
• 1/4 cup lemon juice
• 2 T cup water
• 2 T olive oil
• 1 tsp sea salt

1. Combine all ingredients in a Vitamix or high speed blender until smooth. If dressing is too thick thin it out by gradually adding a bit more water.