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This salad takes the best of late fall’s harvest and tosses it in a nutty tahini dressing. Just a spoonful of maple syrup pairs exceptionally well with the tahini. If you don’t have a honeynut squash on hand, use butternut squash or even sweet potatoes! Add toasted walnuts or pepitas for extra crunch.



Prep time


Cook time



  • 1 1/2 bunches of curly kale, stemmed, chopped and massaged​
  • 2 1/2 tablespoons butter, divided​
  • 1 honeynut squash, peeled, seeded and cubed, about 2 cups​
  • 1/2 teaspoon salt​
  • 1 clove garlic, thinly sliced​
  • 1/2 teaspoon thyme​
  • 2 large honeycrisp apples, thinly sliced​
  • 1 cup farro, cooked​
  • Pita chips, crushed​
  • 4 oz crumbled goat cheese​


  • 1 small shallot, minced​
  • 2 cloves garlic, minced​
  • 2 tablespoons lemon juice​
  • 1 tablespoon maple syrup​
  • 1/4 cup tahini​
  • 1 teaspoon apple cider vinegar​
  • 3/4 teaspoon salt​
  • Pinch of maple pepper​


  1. Place the kale into a large salad serving bowl. Cover with a tea towel to fully dry.
  2. In a cast iron skillet over medium-high heat, melt 1 1/2 tablespoons of butter. Add the cubed squash and toss in the salt. Cook until the squash is browned and soft, about 10 minutes.
  3. Add the remaining tablespoon of butter, garlic and thyme and toss until the butter has melted and coated the squash. Set aside.
  4. Add the apples, cooked farro, pita chips and goat cheese to the salad bowl. Once the squash has cooled for about 5 minutes, add to the bowl.
  5. Prepare the dressing. Add everything to a small mixing bowl and whisk together. Add a touch of water to thin the dressing to your desired consistency, if needed. Toss into the salad and enjoy!


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