Raw Vegan Butternut Squash Salad with Maple Tahini Dressing

This vibrant raw vegan salad features thinly sliced butternut squash, crunchy kale, and a medley of colorful vegetables, all tossed in a creamy maple tahini dressing. The combination of sweet and nutty flavors, along with the fresh crunch of vegetables, creates a satisfying dish that is both nutritious and visually appealing. Perfect for a light lunch or a side dish, it's gluten-free, dairy-free, and full of antioxidants.

Ingredients:

• 1 medium butternut squash, peeled and spiralized or thinly sliced
• 2 cups kale, chopped
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 avocado, sliced
• 1/4 cup pumpkin seeds
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spiralized or thinly sliced butternut squash, chopped kale, red bell pepper, carrot, and avocado.
2. In a separate small bowl, whisk together the tahini, maple syrup, lemon juice, minced garlic, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle with pumpkin seeds and fresh parsley before serving.
5. Serve immediately or allow to marinate for 15 minutes for enhanced flavors.