Host a Plant-Based Thanksgiving With These 5 Vegan

Directions

1. 1
   Preheat oven to 425F (220C). Trim and halve squash lengthwise. Scrape out seeds. Slice crosswise into 1/2-inch (1 cm) thick half-moons. Toss together squash, 2 tbsp oil, salt and black pepper on parchment paperlined baking sheet. Arrange in even layer. Roast, turning halfway through, until tender and golden, about 30 minutes.
2. 2
   Meanwhile, bring saucepan of water to a boil.
3. 3
   Add kohlrabi; cook 1 to 2 minutes.
4. 4
   Drain.
5. 5
   Transfer to bowl of ice water.
6. 6
   Drain well.
7. 7
   Meanwhile, whisk together cashew dip, lemon juice and remaining 2 tbsp oil in bowl until smooth.
8. 8
   Toss kale with 1/3 cup dressing in large bowl until kale is coated and tender.
9. 9
   Add squash, kohlrabi, pomegranate seeds, jalapeo pepper and dill; gently toss to combine, adding additional dressing, if needed to coat. Reserve any remaining dressing for another use.
10. 10
    Sprinkle salad with sesame seeds.
11. 11
    Serve immediately.