Butternut Squash and Kale Salad

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Butternut Squash and Kale Salad

This butternut squash and kale salad is a delicious way to enjoy the winter produce in a hearty salad that's still light and refreshing. It's packed with healthy ingredients like squash, apples and toasted pepitas, and tossed with a creamy maple tahini dressing.

Prep Time5

Cook Time25

Total Time30

Course: Salads

Keyword: butternut squash and kale salad, butternut squash kale salad, butternut squash roasted salad, butternut squash salad, butternut squash salad kale, kale and butternut squash salad, kale butternut squash salad, roasted butternut squash salad

Servings:

Calories: 264kcal

Author: Melissa Belanger

Ingredients

For the salad:

½ butternut squash peeled, cored and chopped (about 3 cups)
2 tablespoon olive oil divided
salt & pepper
6 ounce kale about 1 head
¼ cup pickled onions
⅓ cup dried cranberries
⅓ cup pepitas
2 medium 3 small apples, thinly sliced

For the dressing:

1/4 cup tahini
1/4 lemon juice
2 tablespoon olive oil
1 tablespoon maple syrup
1/2 teaspoon coarse salt
1/4 teaspoon black pepper

Instructions

Roast the squash. Preheat your oven to 400˚F and line a baking sheet with parchment paper. Drizzle the squash with olive oil and season with salt and pepper. Roast it on the baking sheet for about 25 minutes, or until the squash is tender with golden edges.
Make the dressing. In a small bowl or mason jar, whisk the dressing ingredients (tahini, lemon juice, maple syrup, olive oil and salt & pepper) together until smooth. Set the dressing aside for later.
Massage the kale. Place the kale in a big bowl and add 1 tablespoon olive oil and a pinch of salt. Use your hands to massage the kale. This softens the kale and takes away bitterness. It can make a huge difference in the texture and flavor. Don't skip this step!
Assemble the salad. When the squash has cooled, add it to the kale along with the rest of the salad ingredients. Before serving, add the dressing and toss to evenly coat the salad.

Nutrition