This Roasted Butternut Squash Salad With Kale Recipe is a perfect blend of warm, cozy fall flavors that can be enjoyed as a hearty main dish or a satisfying side. With tender, caramelized squash, crisp kale, and crunchy chickpeas, it’s tossed in a creamy roasted garlic tahini dressing that ties everything together beautifully.
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This salad brings a mix of textures and flavors that make it irresistible for any time of year, especially during the fall season.
I love making this salad because it's simple yet packed with flavor. It’s a great recipe for when you’re craving something warm and nourishing without too much effort. Plus, it’s a perfect way to make use of seasonal produce like butternut squash and kale.
Whether I’m serving it for a weekday lunch or as a dish for holiday gatherings, it always gets rave reviews! It's also makes a great side dish and perfect for meal prep.
This recipe is one of my go-tos when the weather starts to cool. There’s just something about the combination of roasted butternut, creamy dressing, and the satisfying crunch from the sunflower seeds and pomegranate arils that makes this salad so comforting and delicious.
I usually dig into a huge bowl of it - trust me, it’s a must-try!
For more recipe ideas with butternut squash or any winter squash, try this easy sautéed butternut squash side dish, and this reader favorite roasted butternut squash and cauliflower soup.
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Why You'll Love This Recipe
- Warm Fall Flavors: With roasted butternut squash, chickpeas, and a savory roasted garlic tahini dressing, this salad brings the best of fall flavors into every bite.
- Great Textures: From the tender butternut squash to the crisp kale and crunchy seeds, this salad has a wonderful variety of textures that make it interesting and enjoyable to eat.
- Perfect for Meal Prep: Prepare the ingredients ahead of time, and you’ll have an easy and delicious salad ready to go for the week. The ingredients keep well in the fridge, making it ideal for meal prep.
- Versatile & Customizable: Add your favorite toppings like pumpkin seeds, goat cheese, or fluffy quinoa to switch up the flavors and textures. This warm kale salad is super adaptable to whatever you have on hand.
Recipe Ingredients
You'll need the following ingredients to make roasted butternut squash salad with kale:
Ingredient Notes:
- Butternut Squash: Roasting the butternut squash brings out its natural sweetness, caramelizing it to a golden brown. You can also use sweet potatoes if you prefer. f you’re short on time, feel free to use pre-cut squash cubes from the grocery store.
- Kale: Both curly kale and dinosaur kale (also known as lacinato kale) work well in this salad. Make sure to remove the kale stems and massage the kale leaves to soften them and reduce bitterness.
- Chickpeas: These add a delightful crunch when roasted and are a great source of plant-based protein. You can substitute the can of chickpeas with roasted white beans or lentils.
- Apple or Pear Slices: These add a refreshing crispness to the salad. For a sweeter touch, use slices of pear, or stick to tart apple slices for a contrast in flavor.
- Pomegranate Arils: These bring a burst of color and sweetness to the salad. Pomegranate seeds can be substituted with dried cranberries or omitted entirely if not available.
- Sunflower Seeds: Toasted sunflower seeds give a nutty crunch that complements the rest of the ingredients. Swap with pumpkin seeds or your favorite nuts, whichever you have on hand.
- Roasted Garlic Tahini Dressing: The roasted garlic adds a savory depth to the creamy tahini dressing, and a hint of lemon juice brightens up the flavors. You can add a dash of dijon mustard or cayenne pepper for extra zest.
See recipe card below for all ingredients and quantities.
How to Make Kale Butternut Squash Salad
- Step 1: Preheat and Prepare: Preheat your oven to 425°F. Line a large baking sheet with parchment paper. Toss the butternut squash cubes and chickpeas with olive oil and a pinch of salt, spreading them out in a single layer on the baking sheet.
- Step 2: Roast the Garlic: Place unpeeled garlic cloves in a small piece of parchment paper, drizzle with olive oil, and fold into a sealed packet. Add to the baking sheet with the squash and chickpeas. Roast everything for 40-45 minutes, until the squash is tender and caramelized, and the garlic is soft.
- Step 3: Prepare the Dressing: While the squash is roasting, whisk together tahini, water, olive oil, lemon juice, apple cider vinegar, and sea salt. Once the garlic is done, peel and mash it, adding it to the dressing with any remaining garlic-infused oil.
- Step 4: Massage the Kale: In a large bowl, add chopped kale and 1 tablespoon of olive oil. Massage the kale for a few minutes until the leaves soften.
- Step 5: Assemble the Salad: Arrange the kale on a large serving platter. Add the roasted squash, chickpeas, apple slices, sunflower seeds, and pomegranate arils. Drizzle the salad with the roasted garlic tahini dressing and toss lightly.
Expert Tips
- Roast in a Single Layer: Make sure the butternut squash and chickpeas are spread out in a single layer on the baking sheet so they roast evenly and get crispy, not steamed.
- Massage Your Kale: Massaging the kale helps to break down its tough fibers, making it softer and easier to eat. Don’t skip this step if you want a truly enjoyable kale salad!
- Adjust the Dressing Consistency: If the dressing is too thick, add a bit more water or lemon juice until you reach the desired consistency. For a richer flavor, try adding a touch of maple syrup.
Common Questions
Yes, you can substitute other winter squashes like acorn squash, delicata, or kabocha. Just make sure to adjust the cooking time as needed since some varieties, like delicata, may cook faster than others.
Massaging the kale with a little olive oil and salt helps to break down its fibrous structure, making it more tender and less bitter. Make sure to massage the kale for about 3-5 minutes before adding other ingredients, similar to my kale mango salad and my crunchy kale salad with peanut vinaigrette.
Yes, this salad is great for meal prep. You can roast the butternut squash and chickpeas in advance, store them in an airtight container, and then assemble the salad when you're ready to eat. Keep the dressing separate until just before serving.
If you don’t have tahini on hand, you can use almond butter, sunflower seed butter, or even Greek yogurt for a different but still creamy and flavorful dressing. Adjust the liquid amounts as needed to get the right consistency.
Serving Suggestions
- Holiday Meals: This salad makes an excellent side dish for Thanksgiving or Christmas dinners. Its vibrant colors and warm fall flavors pair beautifully with roasted boneless turkey breast, ham, or other traditional holiday dishes.
- Warm Lunch: Enjoy it as a hearty, warm lunch on its own or serve alongside a warm bowl of white bean and vegetable soup.
- Dinner Parties: The mix of textures and colors makes this a perfect dish to impress guests. Add crumbled goat cheese or feta (if not dairy-free) for an extra layer of flavor.
- Weeknight Side: Serve it alongside simple proteins like roasted chicken, grilled salmon, or even a hearty red lentil stew.
Storage Tips
- Refrigerator: Store leftover salad in an airtight container in the fridge for up to 3 days. For best results, store the dressing separately and add it just before serving to keep the kale from getting soggy.
- Dressing: The roasted garlic tahini dressing can be prepared in advance and kept in an airtight container in the fridge for up to 4 days. Shake well before using.
- Make-Ahead Tip: You can roast the squash, chickpeas, and garlic ahead of time. Store them separately in airtight containers and combine them with the kale and dressing when ready to serve.
More Hearty Side Recipes
📖 Recipe
Roasted Butternut Squash and Kale Salad with Roasted Garlic Tahini Dressing
Equipment
- 1 large baking sheet lined with parchment paper
- 1 large bowl
Ingredients
Kale Butternut Squash 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 (33 grams) sunflower seeds, toasted if desired
- 1 medium apple or pear, sliced
- ½ cup (82 grams) pomegranate arils, fresh or frozen (optional)
Roasted Garlic Tahini Dressing:
- ¼ cup (60 grams) creamy tahini
- ¼ cup (59 grams) 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
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper. Toss the butternut squash cubes and chickpeas with olive oil and a pinch of salt, spreading them out in a single layer on the baking sheet.
- Place unpeeled garlic cloves in a small piece of parchment paper, drizzle with olive oil, and fold into a sealed packet. Add to the baking sheet with the squash and chickpeas. Roast everything for 40-45 minutes, until the squash is tender and caramelized, and the garlic is soft.
- While the squash is roasting, whisk together tahini, water, olive oil, lemon juice, apple cider vinegar, and sea salt. Once the garlic is done, peel and mash it, adding it to the dressing with any remaining garlic-infused oil.
- In a large bowl, add chopped kale and 1 tablespoon of olive oil. Massage the kale for a few minutes until the leaves soften.
- Arrange the kale on a large serving platter. Add the roasted squash, chickpeas, apple slices, sunflower seeds, and pomegranate arils. Drizzle the salad with the roasted garlic tahini dressing and toss lightly.
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Notes
- Keep peel on garlic to lock in the juices while roasting. Also, don't surpass 45 minutes with the garlic cloves or they will overcook and harden.
- Store for up to 3 days in the fridge, with or without the dressing. Apples will brown in fridge.
- Roasted garlic and tahini dressing can be made ahead and will keep for up to 4 days in the fridge.
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