I love the colors of this beautiful and delicious salad that makes wonderful use of seasonal produce. I used a mixture of greens, primarily kale, but any hearty variety would work well for this salad. The nuttiness and sweetness of the Honey-Tahini Dressing is a wonderful complement to the tart pomegranate seeds and roasted squash. You could easily make this salad vegan with the elimination of the feta, but it does taste wonderful in combination with the other elements in the salad.

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