By Crissie Mergogey

Ingredients

Dressing

• 2 Tbsp tahini
• 1 Tbsp hummus
• 1-2 Tbsp water, depending on desired consistency
• 1Tbsp ground flaxseed
• 1 Tsp Dijon mustard
• 1 Tsp lemon juice
• ½ Tsp apple cider vinegar

Salad

• 2 cups chopped spinach
• 2 cups chopped dinosaur or Tuscan kale
• ½ acorn squash, peeled and chopped into 1-inch pieces
• 1 Tbsp olive oil
• ¼ Tsp onion powder
• ¼ Tsp garlic powder
• ¼ Tsp turmeric
• Salt and pepper to taste
• 1 avocado, chopped
• 1 Tbsp hemp seeds

Directions

1. Make the dressing by whisking all ingredients in a small bowl until well combined.
2. In a medium bowl, mix ½ the dressing with the spinach and kale.  Mix until the greens are well coated.  Set aside in the fridge for the greens to soften.
3. Steam the chopped squash for 5 minutes.  Transfer squash to a pan with the olive oil and add the onion powder, garlic powder, and turmeric.  Cook for 5-10 minutes, stirring frequently until the squash is tender.
4. Add the squash to the greens and top with avocado, hemp seeds, and the remaining dressing.