Kale Butternut Squash Salad

This Kale Butternut Squash Salad is delicious, healthy, and effortless. The perfect festive holiday side dish.

She’s A Runner, Rebel, And A Stunner!

It’s my first ever salad on the blog and MY MY is she a stunning knockout?! Not only does she please the aesthetic senses, but she hits on every level of taste! This Kale Butternut Squash Salad is filled with all the festive touches like, pumpkin seeds, pomegranate, and the natural sweet taste of winter squash. Topped with a delicious Creamy Tahini Dressing for the perfect finishing touch. It’s super simple to prepare and throw together. Serve for lunch or a side dish at your holiday table!

Pointers

• This recipe is gluten-free and can easily be made dairy-free by nixing the feta cheese. It is so delicious with or without it.
• If you want or need to sub out the honey – maple syrup is a great alternative and tastes excellent in this Creamy Tahini Dressing recipe.
• If you aren’t much of a pumpkin seed kind of gal or dude, then swap those babies out for something else crunchy. I like walnuts, almonds, and pecans are good too!
• Keep an eye out, a lot of times your local grocery store will have fresh cubed butternut squash already prepared … hello timesaver!

Ingredients To Make Kale Butternut Squash Salad

• Butternut Squash
• Avocado Oil
• Garlic Salt
• Kale
• Pomegranate Seeds
• Pumpkin Seeds
• Crumbled Feta Cheese ( leave out for dairy-free )
• Tahini
• Fresh Lemon Juice
• Spicy Brown Mustard
• ACV
• Honey

How To Make Me

Step 1. Preheat oven to 425 degrees.

Step 2. Line a baking sheet with parchment paper and lightly grease.

Step 3. In a large bowl add cubed squash, avocado oil, and garlic salt. Mix together and spread squash out onto prepared baking sheet. Roast squash for 30 minutes flipping halfway through cooking time until tender and browned.

Step 4.  Now you will start preparing the creamy tahini dressing. In a medium bowl or salad dressing shaker add all of the dressing ingredients. Whisk or shake until thoroughly combined- set aside.

Step 5. Next add chopped kale to a large bowl. Massage leaves until they begin to wilt. You will know they are ready when they are more crispy and less rubbery when biting into them.

Step 6. Once squash is done roasting and has cooled down enough, add to the bowl of kale. Mix in pomegranate, pumpkin seeds, and feta cheese crumbles.

Step 7. Lastly drizzle with desired amount of tahini dressing over the top of the salad. Toss, serve, and enjoy!

Kale Butternut Squash Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Natalie Way
• Total Time: 60
• Yield: 4 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Healthy and delicious Kale Butternut Squash Salad. A beautiful wholesome lunch or side dish.

---

Ingredients

Scale 1x2x3x

• 2 cups Butternut Squash peeled and cubed into 1/2 inch cubes.
• 1 tbsp. Avocado Oil
• 1/4 tsp. Garlic Salt
• 5 cups Washed and Chopped Kale
• 4 tbsp. Pomegranate Seeds
• 4 tbsp. Pumpkin Seeds ( unsalted )
• 1/3 cup Crumbled Feta Cheese ( leave out for dairy-free )

Creamy Tahini Dressing

• 1/3 cup Tahini
• 2 tbsp. Fresh Squeezed Lemon Juice
• 1 tbsp. Spicy Brown Mustard
• 2 tbsp. Apple Cider Vinegar
• 1/2 cup Avocado Oil
• 1/4 cup Honey

Cook Mode Prevent your screen from going dark

---

Instructions

 

1. Preheat oven to 425 degrees.
2. Line a baking sheet with parchment paper and lightly grease.
3. In a large bowl add cubed squash, avocado oil, and garlic salt. Mix together and spread squash out onto prepared baking sheet.
4. Roast squash for 30 minutes flipping halfway through cooking time until tender and browned.
5. Meanwhile you will start making the creamy tahini dressing. In a medium bowl or salad dressing shaker add all of the dressing ingredients. Whisk or shake until thoroughly combined- set aside.
6. Next add chopped kale to a large bowl. Massage leaves until they begin to wilt. You will know they are ready when they are more crispy and less rubbery when biting into them.
7. Once squash is done roasting and has cooled down enough, add to the bowl of kale.
8. Mix in pomegranate, pumpkin seeds, and feta cheese crumbles.
9. Lastly drizzle with desired amount of tahini dressing over the top of the salad.
10. Toss, serve, and enjoy!

 

Notes

If you are dairy-free just leave out the feta. You will not be missing out- I promise! It is so good with or without!

• Prep Time: 60
• Cook Time: 30
• Category: american
• Method: no bake
• Cuisine: lunch

Did you make this Kale Butternut Squash Salad ? Take a pic and share it on Instagram with the hashtag #nataliewaybakes and tag @nataliewaybakes. We would love to see it! 

We hope you enjoy this ” Kale Butternut Squash Salad ” as much as we do!

Happy Blessed Day!

MORE GLUTEN-FREE RECIPES TO TRY:

• Spinach and Bacon Quiche { Grain-Free + Dairy-Free }
• Gluten-Free Meatloaf Recipe
• Asian Crispy Chicken Wrap With Thai Peanut Sauce

Make sure to check out all of our gluten free desserts

Better is a handful with quietness than both hands full with painful effort, a vain striving after the wind and a feeding on it.

Ecclesiastes 4:6