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Butternut Squash & Kale Salad

Yields1 ServingPrep Time10 minsCook Time50 minsTotal Time1 hr

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!

Butternut Squash & Kale 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 tbsp 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 ½ tbsp tablespoons tahini
 1 lemon juice
 1 small garlic clove, minced
 Himalayan pink salt
 2 tbsp extra virgin olive oil
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!