Healthy Vegan Kale Salad with Butternut Squash, Pomegranate, & Maple-Tahini Dressing | WFPB RECIPE FOR FALL & WINTER
GET THE FULL RECIPE HERE:
This super simple and extremely nutritious vegan salad contains many of my favorite fall and winter ingredients such as kale, roasted butternut squash, pomegranate seeds, and pecans. I topped it with a super healthy oil free tahini dressing. I NEVER ate tahini before going vegan (I KNOW!) and it has quickly become one of my top kitchen staples – I eat it almost everyday! It’s so versatile and makes a great base ingredient in healthy vegan sauces and dressings.
This is a great holiday recipe to take to Thanksgiving and Christmas gatherings that will really wow the crowd. It’s, healthy, nourishing, and will please any palate, vegans and non vegans included!
MUSIC: CORNELIA (INSTRUMENTAL) by The Eastern Plain (
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EMAIL: GinnyWilliams2014@gmail.com
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I’m Ginny Williams and I’m a Charlotte, North Carolina based published food and nature/wildlife photographer & vegan food blogger. I have a Bachelors Degree in Food & Nutrition from Meredith College. This channel is where I share healthy and nutritious vegan recipes and plant based compassionate lifestyle inspiration!