Tahini Kale Salad with Spiralized Butternut Squash and Feta
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- salt and pepper
- salt and pepper to taste
- 1 teaspoon honey
- 4 whole eggs
- for the dressing:
- 2 tablespoons tahini
- 1/4 cup crumbled feta
- 1 tablespoon freshly squeezed lemon juice
- 1/8 easpoongarlic powder
- 1 large butternut squash peeled, blade c, noodles trimmed
- 1 large bushel of kale chopped
- 2 tablespoons water to thin + more as needed
- Carbohydrate 3.79914374855796 g
- Cholesterol 431.34375 mg
- Fat 15.967 g
- Fiber 0.714515639542951 g
- Protein 15.2043234374835 g
- Saturated Fat 5.0648625 g
- Serving Size 1 1 Serving (122g)
- Sodium 290.163723958245 mg
- Sugar 3.08462810901501 g
- Trans Fat 1.949375 g
- Calories 216 calories
Preheat the oven to 400 degrees. Place the butternut squash noodles out on a parchment paper lined baking sheet. Spritz with cooking spray, season with salt and pepper, and bake for 7-10 minutes or until softened.Meanwhile, prepare the tahini dressing. Place all of the ingredients in the bottom of a large mixing bowl and whisk together until creamy. Taste and adjust to your preferences, if necessary. Add the kale into the bowl. Toss and then massage dressing into kale leaves, massaging until softened, about 1 minute.Place a large skillet over medium-high heat. Once pan is hot, crack in the eggs and fry until egg whites set, about 5 minutes.While eggs cook, divide the butternut squash into plates and add the kale salad. Top with fried egg and garnish with feta.
