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Creamy Roasted Butternut Squash and Kale Salad

creamy roasted butternut squash and kale salad - featured image
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A comforting and healthy dinner salad featuring tender roasted butternut squash, massaged kale, and a rich tahini-lemon dressing, topped with toasted nuts and cheese.

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed into 1-inch pieces
  • 2 large bunches Lacinato or curly kale, stems removed and leaves torn into bite-sized pieces
  • 2 tablespoons extra virgin olive oil (for roasting)
  • 1 tablespoon pure maple syrup
  • Salt and black pepper to taste
  • 1/3 cup smooth tahini paste
  • Juice of 1 large lemon
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 2–3 tablespoons warm water
  • 1 cup walnuts or pecans, toasted
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/2 cup feta or goat cheese, crumbled

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place cubed squash in a bowl. Drizzle with 2 tablespoons olive oil and 1 tablespoon maple syrup. Season with salt and pepper, tossing to coat.
  3. Spread squash in a single layer on the baking sheet, ensuring pieces are not touching. Roast for 25-30 minutes, flipping halfway, until tender and browned. Set aside.
  4. While squash roasts, wash and dry kale. Remove stems and tear leaves into bite-sized pieces.
  5. Place kale in a large mixing bowl with a drizzle of olive oil and a pinch of salt. Massage with hands for 2-3 minutes until dark green and tender.
  6. In a small bowl, whisk together tahini, lemon juice, minced garlic, and honey. Slowly whisk in warm water, one tablespoon at a time, until the dressing is creamy and pourable. Adjust seasoning if needed.
  7. Toast walnuts and pumpkin seeds in a small skillet over medium heat for 3-5 minutes until fragrant. Set aside to cool.
  8. Add warm roasted squash to the bowl with massaged kale. Pour dressing over and gently toss to coat.
  9. Transfer to a serving platter. Top with crumbled cheese, toasted nuts, and pumpkin seeds. Serve immediately.

Notes

Do not overcrowd the pan when roasting squash to ensure proper caramelization rather than steaming. Massaging the kale is crucial for tenderizing the leaves. The salad can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: butternut squash salad, kale salad, tahini dressing, healthy dinner, vegetarian, vegan option, meal prep, roasted vegetables

Find it online: https://sagestirs.com/creamy-roasted-butternut-squash-and-kale-salad-easy-healthy-dinner/