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Collard Power Salad with Lemon-Tahini Dressing

  • Author: Alex Caspero MA, RD
  • Category: salad, entree, main, lunch, dinner

Description

Collard Power Salad with Lemon-Tahini Dressing. A healthy, nutrient dense salad that’s hearty, healthy, vegan and glutenfree


  • Author: Alex Caspero MA, RD
  • Category: salad, entree, main, lunch, dinner
  • Author: Alex Caspero MA, RD
  • Category: salad, entree, main, lunch, dinner
Scale

Ingredients

  • 1 cup butternut squash cubes
  • 1 tsp. oil
  • salt/pepper
  • 1 package shredded collards or 68 cups collard leaves, center rib removed and leaves shredded
  • 1 cup shredded carrots
  • 2 large tomatoes, sliced into thin 1/2 moons
  • 1 15 oz. can black beans, drained and rinsed
  • 1 cup quinoa, cooked and cooled to room temperature
  • 1/4 cup pumpkin seeds
  • 1/8 cup hemp seeds

Lemon-Tahini Dressing:

  • 1 garlic clove, grated
  • 1/2 cup tahini (sesame seed paste)
  • 1 large lemon, zested and juiced (about 1/4 cup)
  • 1/8 tsp. smoked paprika
  • salt/pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss butternut squash cubes with 1 tsp. oil and pinch salt/pepper. Place on a baking sheet and roast until tender, about 25-30 minutes.
  3. Prepare dressing by combing all ingredients for lemon-tahini dressing. Whisk together and season with salt/pepper.
  4. Place shredded collards into a large bowl. Add a few tablespoons of dressing onto the collards and massage well.
  5. Add the butternut squash, black beans, carrots, tomatoes, cooked quinoa and 1/4 cup dressing.
  6. Toss well, massage into remaining ingredients.
  7. Top with pumpkin seeds, hemp seeds.
  8. Drizzle with remaining dressing if you wish!

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