Butternut Squash Kale Salad with Lentils and Tahini Dressing

This hearty salad is loaded with roasted butternut squash, kale, and lentils – all drizzled in a homemade tahini dressing. Yum!

I love salads for a quick and easy weeknight meal. But let’s face it – those wimpy summer salads just don’t cut it on these chilly nights.

So I set out to make the ultimate fall or winter salad – loaded with roasted veggies and a creamy dressing. This Butternut Squash Kale salad sure fits the bill. It’s hearty, healthy, and super filling.

Recipe

Ingredients

• 1 butternut squash peeled, seeded, and cut into 1-inch cubes
• 3 tbsp olive oil divided
• salt and pepper to taste
• 1 small bunch kale tough stems removed and leaves torn into bite-sized pieces
• ⅓ cup tahini
• ⅓ cup water
• 2 tbsp lemon juice fresh preferred
• 1 cup cooked lentils prepared according to package directions
• 1 cup pita chips optional, broken into bite sized pieces

Instructions

• Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, toss butternut squash with 1 tablespoon of olive oil, salt and pepper. Transfer to baking sheet and roast about 30 minutes, or until fork tender, stirring halfway through cooking time.
• While squash is baking, place kale in large mixing bowl. Drizzle with one tablespoon of olive oil and season with salt and pepper. Using your hands, massage the kale leaves until they soften and wilt, about 3–5 minutes. (Kale will taste mild when it’s done.) Set aside.
• Whisk together the tahini, water, lemon juice, and remaining tablespoon of olive oil. Add salt and pepper, to taste.
• Divide kale, butternut squash, lentils, and pita chips into servings bowls or plates and serve with tahini dressing.

Nutrition