Delicata squash, millet & kale salad with lemon-tahini dressing from The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out (page 119) by Angela Liddon

  • grapeseed oil
  • lemons
  • Show all ingredients...
  • Serves : 3

  • EYB Comments

    Can substitute extra-virgin olive oil for sesame oil, squash of your choice for delicata squash, coconut oil for grapeseed oil, and quinoa for millet.

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Notes about this recipe

  • Eat Your Books

    Can substitute extra-virgin olive oil for sesame oil, squash of your choice for delicata squash, coconut oil for grapeseed oil, and quinoa for millet.

  • Meags on April 20, 2025

    This was okay - with the potential to be fantastic. I would use another lemon tahini sauce - one that is brighter. The salad felt claggy with this dressing. Either change dressing or even use a bright vinaigrette and drizzle with lemon tahini sauce

  • imaluckyducky on May 10, 2014

    Pg 119. 4.5 our of 5 stars. This salad surprised me, in that it actually got me excited to eat (another) salad, much less one that had millet in it! The squash - I used butternut since that's all I had at the time - lends a fantastic creaminess that contrasts nicely with the snap of the onions and the crunch of the pepitas. The real star is the dressing: pungent, slightly bitter, and snappy, it truly brings the ingredients together and acts as a necessary part of the salad (as opposed to something that's just thrown on). Recipe says it makes 3 portions, I say it makes 3 very generous portions as I got maybe 4-5 of my normal portions for it. Better yet, keeps well for lunch or dinner the next day without the dressing losing any of its bite. Will make again.

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