Delicata Squash & Baby Kale Salad

• 1  - delicata squash
• 2 tablespoons - avocado oil
• ½ tsp - kosher salt
• ¼ tsp - black pepper
• 2 cups - baby kale
• 1 cup - thin-sliced red cabbage
• ½ cup - walnuts
• ¼ cup - dried cranberries
• 1  - lemon
• 1 tbsp - maple syrup
• ¼ cup - tahini
• ¼ cup - olive oil
• ¼ tsp - kosher salt
• ⅛ pinch - black pepper
• ⅛ pinch - garlic powder

Instructions

1. Preheat oven to 400 degrees F.
2. Cut off ends of delicata squash and scoop out seeds with a spoon. Slice squash into ½-inch rounds. Add squash to a bowl with 2 tablespoons avocado oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss until well combined and transfer to a parchment-lined baking sheet.
3. Bake for 28 to 30 minutes, flipping halfway through. Squash should be slightly crispy and just starting to caramelize. Note: You can turn the oven to broil for about 2 minutes at the end to amplify the caramelization.
4. Meanwhile, make the Maple Tahini Dressing by adding zest and juice of a lemon, 1 tablespoon maple syrup, ¼ cup tahini, ¼ cup olive oil, ¼ teaspoon kosher salt, pinch of black pepper and pinch of garlic powder to a 1-pint jar. Secure lid and shake vigorously for about 30 seconds, until dressing comes together.
5. Add 2 cups baby kale and 1 cup thin-sliced red cabbage to a serving platter. Evenly distribute roasted delicate squash. Sprinkle on ½ cup toasted walnuts and ¼ cup dried cranberries.
6. Use a spoon to drizzle Maple Tahini Dressing over the salad.