Roasted Cauliflower + Squash with Kale + Tahini Dressing
If I had one of those weekly menu calendars – meatloaf Mondays, taco Tuesdays, pork chop Thursdays – some version of this would be on my roster. I tend to gravitate toward it every January, when I sit down and make a list of dishes made up of mostly vegetables that I really, truly love to eat, and decide that I’m going to make an effort to eat them more often, rather than always load up on bagels and toast. (Not that there’s anything wrong with that… there are just too many things right with it.)
This salad of sorts is also the perfect example of how we don’t always need a recipe per se, sometimes all you need is a general guideline. I can definitively say I’ve never measured out feta for a salad, but just crumbled some over, measuring by eyeball. Yes, I picked up some lacinato kale (the smooth dark green kind, also called Tuscan or dinosaur kale) and a thick-necked butternut squash to make it, but those small, dark-fleshed sweet potatoes would work just as well. And I thought I’d roast some chickpeas along with the squash until I realized I had half a cauliflower in the fridge waiting to be used. It occurred to me later than roasted new potatoes would be equally delish.
The great thing about veggies is that they’re almost always improved by roasting, and you can toss a bunch of them on the sheet together. The great thing about roasting things is it doesn’t much matter what temperature and for how long – it will depend on how big or small your pieces are, so you’ll need to keep an eye on things anyway. I had some bread in the oven, so the veg went in alongside at 350 for awhile before the bread was done and I cranked the heat up to 450. As long as they’re soft and golden on the edges, it doesn’t much matter which route they took to get there. And even if you forego the kale or the feta or the chopped nuts, most any kind of roasted veggie benefits from being doused in lemony, garlicky tahini dressing.
Roasted Cauliflower + Squash with Kale + Garlicky Tahini Dressing
AuthorJuliePreheat the oven to 425F while you peel and cut the squash into cubes - mine are usually around 3/4-inch. Cut the cauliflower into similar-sized florets (a bit bigger, maybe) and spread both out on a parchment-lined rimmed baking sheet. Drizzle generously with oil and toss around with your hands to coat. Sprinkle with salt and pepper and roast for about 25 minutes, stirring once or twice, until the veggies are soft and golden on the edges.
Meanwhile, stir the dressing ingredients together in a small bowl or measuring cup, shake them in a jar or blend in a small food processor or blender. Tear the kale into a shallow bowl, drizzle with a bit of oil and toss to coat, then top with the warm roasted veggies, some crumbled feta and chopped toasted almonds or walnuts, and drizzle with the tahini dressing. Serves 2-4.
Ingredients
Directions
Preheat the oven to 425F while you peel and cut the squash into cubes - mine are usually around 3/4-inch. Cut the cauliflower into similar-sized florets (a bit bigger, maybe) and spread both out on a parchment-lined rimmed baking sheet. Drizzle generously with oil and toss around with your hands to coat. Sprinkle with salt and pepper and roast for about 25 minutes, stirring once or twice, until the veggies are soft and golden on the edges.
Meanwhile, stir the dressing ingredients together in a small bowl or measuring cup, shake them in a jar or blend in a small food processor or blender. Tear the kale into a shallow bowl, drizzle with a bit of oil and toss to coat, then top with the warm roasted veggies, some crumbled feta and chopped toasted almonds or walnuts, and drizzle with the tahini dressing. Serves 2-4.
Num! I tweaked this by adding some lentils, and grilled halloumi, and called it a complete meal. The whole family loved it. Thanks for the recipe!
That sounds amazing!!
Insanely delish…the dressing takes this over the top!
Vegan friends can add nutritional yeast instead of yogurt!
Yes! Yum!
I made a similar dish yesterday and my family loved it a lot. Looking forward to trying your version.
I’d love to hear what you think!
This is such an amazing recipe, Julie! Thank you so much for sharing it; I’ve gladly passed it on to all my friends. 🙂
So glad to hear it! Now I want to make it again tonight!