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    Home » Recipes » Salads

    Roasted Butternut Squash and Kale Salad with Roasted Garlic Tahini Dressing

    Published: Nov 23, 2021 · Modified: Nov 23, 2021 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe

    This healthy and hearty roasted butternut squash salad is full of warm Fall flavors in a filling and satisfying dish.

    roasted butternut squash, kale and chickpea salad with apple slices, pomegranate and sunflower seeds on a white serve dish
    Jump to:
    • Why I love this kale and squash salad
    • Noteworthy Ingredients
    • Instructions
    • Equipment
    • Storage
    • Recipe

    Why I love this kale and squash salad

    So many reasons to love this filling, flavorful and crave-worthy salad. It is full of immune-boosting kale, squash, chickpeas and sunflower seeds and loaded with powerful antioxidants, vitamin K, potassium, fiber, protein and healthy fats.

    The roasted garlic and tahini dressing add a healthful depth of flavor to the salad and works really well on those chilly days, when you're not looking for a light vinaigrette.

    Enjoy it as a warm, satisfying meal on its own or pair it with my roasted turkey breast recipe.

    For another kale salad inspiration, try my crunchy kale salad with spicy peanut vinaigrette.

    Noteworthy Ingredients

    ingredients for roasted butternut squash and kale salad on a white dish
    • Butternut squash roasts to a caramelized golden brown. You can substitute a whole squash with pre-cut if you wish.
    • Kale comes in many varieties. Any one will do. Make sure to give it a good massage before adding the other ingredients. Pre-cut kale doesn't always have the stem removed so look out for that. You don't want that tough stem in your salad.
    • Chickpeas are a great source of vegetarian protein and when roasted, add a nice texture to the salad.
    • Apple or pear slices add a nice dose of fiber to the kale salad.
    • Roasted garlic adds a depth to the tahini dressing and pairs well with the warm roasted squash. This is so easy to make when you're already roasting vegetables.
    • Pomegranate ariels add texture and a nice pop of color.

    Instructions

    Preheat oven to 425°F. Line a large baking sheet with unbleached parchment paper. 

    Place squash and chickpeas on the baking sheet and toss with 1 tablespoon of olive oil and sea salt. 

    butternut squash and chickpeas with oil and salt on a baking tray with a small parchment packet of garlic to roast

    Place unpeeled garlic cloves in the center of a square of unbleached parchment paper, top with the remaining 1 tablespoon of olive oil, and fold the parchment into a packet tied with kitchen twine. Place on the baking tray. Roast for 40-45 minutes. 

    Hint: For the roasted garlic, make sure to keep the peel on the garlic to lock in the juices while roasting. Also, don't surpass 45 minutes with the garlic cloves or they will overcook and harden.

    garlic head in an unbleached parchment paper packet secured with kitchen twine ready for roasting

    Meanwhile for the dressing, whisk the tahini, water, olive oil, lemon juice, apple cider vinegar and sea salt. Set aside. 

    In a large bowl, toss the cleaned, de-stemmed and chopped kale with 1 tablespoon of olive oil and massage by repeatedly scrunching and releasing the kale for 3-5 minutes. This will break down the cell structure, relax the leaves and reduce the bitter taste. 

    When the tray comes out of the oven, remove the garlic from the packet, peel and mash the garlic and whisk it into the dressing with any remaining garlic-infused oil. 

    Place the kale in a large salad bowl or serving platter. Top with the roasted butternut squash, chickpeas, sunflower seeds and pomegranate arils. Drizzle and lightly toss with the roasted garlic tahini dressing. Tuck in the sliced apples.

    Equipment

    • Large baking tray lined with unbleached parchment paper
    • 10x10 inch square of unbleached parchment paper
    • kitchen twine
    • Large salad bowl or platter
    overhead shot of the butternut squash and kale salad with garlic tahini dressing on a white dish with pewter trim and silver serve spoon

    Storage

    This kale and butternut squash salad will keep well for up to 3 days in the fridge, with or without the dressing. The apples, however, will brown in the fridge.

    The roasted garlic and tahini dressing can be made ahead and will last up to 4 days in the fridge.

    These ingredients don't stand up well to freezing.

    Print

    Recipe

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    overhead image of butternut squash and kale salad on a white dish with pewter trim with large silver sqoon on side

    Roasted Butternut Squash and Kale Salad with Roasted Garlic Tahini Dressing


    • Author: Jacqui Wilson
    • Total Time: 1 hour
    • Yield: 4-6 servings 1x
    • Diet: Vegan
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    Description

    This healthy and hearty roasted butternut squash salad is full of warm Fall flavors in a filling and satisfying dish. 


    Ingredients

    Scale

    Salad:

    • 1 butternut squash, peeled and 1-inch diced
    • 1-14 ounce can chickpeas, rinsed and drained
    • 1 small head garlic, cloves loosed from head, unpeeled
    • 2 tablespoons olive oil, divided
    • 1 teaspoon fine sea salt
    • 1 bunch (about 12 oz) organic kale, cleaned, de-stemmed, chopped (any type)
    • ¼ cup sunflower seeds, toasted
    • 1 medium apple or pear, sliced
    • ½ cup pomegranate arils, fresh or frozen (optional)

    Dressing: 

    • ¼ cup creamy tahini
    • ¼ cup filtered water
    • 2 tablespoons extra virgin olive oil, or neutral tasting oil
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon apple cider vinegar
    • ¼ teaspoon fine sea salt

    Instructions

    1. Preheat oven to 425°F. Line a large baking sheet with unbleached parchment paper. 
    2. Place squash and chickpeas on the baking sheet and toss with 1 tablespoon of olive oil and sea salt. Place unpeeled garlic cloves in the center of a square of unbleached parchment paper, top with the remaining 1 tablespoon of olive oil, and fold the parchment into a packet tied with kitchen twine. Place on the baking tray. Roast for 40-45 minutes. 
    3. Meanwhile for the dressing, whisk the tahini, water, olive oil, lemon juice, apple cider vinegar and sea salt. Set aside. 
    4. In a large bowl, toss the kale with 1 tablespoon of extra virgin olive oil and massage by repeatedly scrunching and releasing the kale for 3-5 minutes. This will break down the cell structure, relax the leaves and reduce the bitter taste. 
    5. When the tray comes out of the oven, remove the garlic from the packet, peel and mash the garlic and whisk it into the dressing with any remaining garlic-infused oil. 
    6. Place the kale in a large salad bowl or serving platter. Top with the roasted butternut squash, chickpeas, sunflower seeds and pomegranate arils. Drizzle and lightly toss with the roasted garlic tahini dressing. Tuck in the sliced apples.

    Notes

    For the roasted garlic, make sure to keep the peel on the garlic to lock in the juices while roasting. Also, don't surpass 45 minutes with the garlic cloves or they will overcook and harden.

    This kale and butternut squash salad will keep well for up to 3 days in the fridge, with or without the dressing. The apples, however, will brown in the fridge. 

    The roasted garlic and tahini dressing can be made ahead and will keep for up to 4 days in the fridge.

    • Prep Time: 15 min
    • Cook Time: 45
    • Category: salad
    • Method: roasted
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cup
    • Calories: 1872
    • Sugar: 44.3 g
    • Sodium: 3813.4 mg
    • Fat: 117 g
    • Saturated Fat: 15.1 g
    • Trans Fat: 0 g
    • Carbohydrates: 181.3 g
    • Fiber: 43.5 g
    • Protein: 52.7 g
    • Cholesterol: 0 mg

    Keywords: butternut squash salad, kale salad, Thanksgiving salad, Thanksgiving side

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