Tahini Kale Salad with Spiralized Butternut Squash and Feta
- 1 large butternut squash peeled, Blade C, noodles trimmed
- salt and pepper
- 1 large bushel of kale chopped
- 4 whole eggs
- 1/4 cup crumbled feta
- For the dressing:
- 2 tablespoons tahini
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon honey
- 1/8 teaspoon garlic powder
- 2 tablespoons water to thin + more as needed
- salt and pepper to taste
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.