Directions

1. Preheat the oven to 425F. Cut your preferred squash into ⅓ inch wedges depending on shape. You can also cut into cubes. Toss with olive oil, salt and pepper. For wedges roast 20-25 minutes, cubes 15-20 minutes.

2. Remove the stems and chop the kale. Then massage with salt until the leaves become wilted. Set aside.

3. Toast pepitas in a pan over medium heat. Once toasted, quickly add in date syrup and a splash of water. Cook over low heat until liquid has evaporated and you are left with candied nuts. Watch carefully! Quickly toss with a pinch of salt and a pinch of chili flakes.

4. Create the Maple Tahini Dressing. Mix Soom Premium Tahini, lemon juice and zest, parsley, maple syrup, whole grain mustard, and a hefty drizzle of extra virgin olive oil. Use water to thin until desired consistency has been reached.

5. Rinse kale and squeeze out any excess moisture. Assemble salad and top with maple tahini dressing when ready to serve.