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