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Harvest Kale Salad

Kale Butternut Squash Salad

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


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


  • 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



  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!



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

Keywords: butternut squash kale salad