Roasted Butternut Squash and Kale Salad with Tahini Dressing Recipe Recipe

Name: Roasted Butternut Squash and Kale Salad with Tahini Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 tablespoons tahini; Juice of 1 lemon; 1 small garlic clove, minced; Kosher salt; 2 tablespoons extra-virgin olive oil; 1 medium butternut squash (about 1 1/2 pounds), peeled, halved, seeded, and cut into 3/4-inch cubes; 1 red onion, halved and thinly sliced; 2 tablespoons olive oil; Kosher salt; Freshly ground black pepper; 2 bunches flat kale; 1/4 cup pine nuts, toasted

Servings: persons

3 to 4 tablespoons tahini
Juice of 1 lemon
1 small garlic clove, minced
Kosher salt
2 tablespoons extra-virgin olive oil
1 medium butternut squash (about 1 1/2 pounds), peeled, halved, seeded, and cut into 3/4-inch cubes
1 red onion, halved and thinly sliced
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 bunches flat kale
1/4 cup pine nuts, toasted

1
Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid.
2
Close the jar and shake vigorously.
3
Add the extra-virgin olive oil and shake again.
4
Thin with a little water, if necessary, to yield a dressing with a pourable consistency.
5
Set aside.
6
Heat the oven to 425 degrees F and arrange a rack in the middle.
7
On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste.
8
Spread into an even layer.
9
Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes.
10
(If the onions start to get too brown, remove them and set aside.)
11
Set aside to cool completely, about 1 hour.
12
Strip the kale leaves off the stalks and discard the stalks.
13
Stack the kale leaves and cut into fine strips.
14
Add them to a large, shallow salad bowl.
15
Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly.
16
Add the cooled squash mixture.
17
Drizzle with some of the dressing, enough to moisten the salad.
18
Toss and taste.
19
Add more dressing, salt, and/or black pepper as needed.
20
Scatter the pine nuts over the salad and serve.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 to 4 tablespoons tahini, Juice of 1 lemon, 1 small garlic clove, minced, Kosher salt, and more.

Yes, Roasted Butternut Squash and Kale Salad with Tahini Dressing Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Butternut Squash and Kale Salad with Tahini Dressing Recipe

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