Butternut Squash and Kale Salad

A simple yet satisfying salad that pairs hearty kale leaves with roasted butternut squash, topped with feta cheese, pepitas, dried cranberries, and a lemon tahini dressing.

Course Salad

Cuisine American

Keyword butternut squash kale salad, butternut squash salad, sweet potato and kale salad

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 297kcal

Author Lindsay Moe

Ingredients

Butternut squash and kale salad

1 medium butternut squash peeled, seeds removed, and cut into 2 inch slices (see post above)
1 tablespoon olive oil plus an extra drizzle for the kale
½ teaspoon garlic powder
½ teaspoon ground cumin
Coarse kosher salt and freshly ground black pepper
1 head kale stems removed and roughly chopped
½ cup crumbled feta cheese
⅓ cup pepitas
¼ cup thinly sliced red onion
¼ cup dried cranberries

Lemon tahini dressing

⅓ cup olive oil
⅓ cup lemon juice
2 tablespoons tahini
2 teaspoons pure maple syrup
1 clove garlic
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
¼ teaspoon coarse kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Preheat the oven to 400ºF.
Arrange the squash in a single layer on a large, rimmed baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat completely and season with garlic powder, cumin, and salt and pepper to taste.
Transfer the squash to the oven and roast for 35 minutes or until soft and beginning to brown, flipping once halfway through. Allow to cool for a few minutes before adding to the rest of the salad.
Meanwhile, add the pepitas to a small skillet over medium low heat and toast until fragrant and just beginning to brown, shaking the pan frequently, about 5 minutes. Transfer to a plate to prevent burning.
Add the chopped kale to a large bowl, add a small drizzle of olive oil, and massage with your hands until it is soft and dark, about 3 minutes.
Prepare the dressing by adding all ingredients to a small mason jar, closing the lid tightly, and shaking until completely smooth and incorporated. You could also use a medium bowl and a whisk to combine everything.
When the squash is slightly cooled, prepare the salad by adding the squash, kale, cheese, pepitas, onions, and cranberries to a large bowl and tossing gently to combine. Add half the dressing and gently toss again.
Serve with additional dressing if desired.

Notes

Tips for customizing butternut squash kale salad

Add tofu or canned white beans (rinsed and drained), such as butter beans, cannellini beans, or great northern beans for extra protein
Swap the feta for crumbled goat cheese or shredded gouda
Meat eaters can add cooked chicken or salmon
Swap the dried cranberries for pomegranate seeds
Instead of the homemade lemon tahini dressing, try a maple vinaigrette, balsamic vinaigrette, or green goddess dressing
Use sweet potato instead of butternut squash

Nutrition