Butternut Squash & Kale Salad with Tahini Dressing

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Butternut Squash & Kale Salad with Tahini Dressing

 I made this recipe for my family pot luck Thanksgiving this year. It was a huge hit! It takes all of the colors and flavors of fall and puts them in one salad. While it has a lot of ingredients and directions, this recipe is easy to make and doesn’t require you to be standing in the kitchen dicing and chopping for very long. Enjoy!

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Butternut Squash & Kale Salad with Tahini Dressing
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Serves: 4-6
 
Ingredients
  • Salad
  • 1 medium butternut squash (about 1½ pounds), peeled, halved, seeded, and cut into ¾-inch cubes OR purchase 1 large package of pre-cut squash
  • 1 red onion, halved and thinly sliced
  • 2 tablespoons extra virgin olive oil (evoo)
  • Himalayan pink salt
  • black pepper
  • 2 bunches flat kale
  • ¼ cup pine nuts, toasted
  • ¼ cup pomegranate seeds
  • Dressing
  • 3 to 4 tablespoons tahini
  • Juice of 1 lemon
  • 1 small garlic clove, minced
  • Himalayan pink salt
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Add all dressing ingredients to a mason jar and mix well. Add a splash of water to thin. Keep adding until desired consistency.
  2. Pre heat oven to 425F
  3. Add squash to a large baking sheet and spread evenly
  4. Add red onion, evoo, salt & pepper and mix ingredients around to evenly coat
  5. Roast for about 45 minutes, mixing occasionally to ensure onions don't burn (remove onions if they start to)
  6. Once roasted, cool squash for at least 1 hour
  7. Strip the kale leaves and cut into strips or small pieces
  8. Add kale to a large bowl
  9. Massage kale with a sprinkle of salt and evoo to loosen leaves
  10. Toast pine nuts in a dry pan for just a few minutes, moving around to avoid burning
  11. Once cooled, add squash & onions to the bowl.
  12. Add pine nuts and pomegranate seeds
  13. Drizzle dressing on salad and voila!