Butternut Squash Salad

Beautiful and festive Butternut Squash Salad is loaded with roasted butternut squash, pomegranate seeds, crunchy pumpkin seeds and tender kale, all tossed in a creamy maple tahini dressing. A fresh and colorful salad that pairs perfectly with a variety of mains and makes a great holiday side dish!

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 370

Author Kim

Ingredients

For the butternut squash:

1 small butternut squash peeled and cubed (about 4 cups)
1 tablespoon olive oil
salt & pepper to taste

For the salad:

4 cups kale chopped and massaged
1/2 cup pomegranate seeds
1/4 cup pumpkin seeds
1/4 cup crumbled goat cheese or feta cheese optional
1 apple thinly sliced
1/4 cup dried cranberries
1/4 cup chopped red onion or thinly sliced

For the dressing:

1/4 cup tahini
2 tablespoons maple syrup
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 garlic clove minced
2-3 tablespoons water to thin as needed
salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized. Here's instruction for air fryer butternut squash, if preferred.
In a small bowl, whisk together the tahini, maple syrup, lemon juice, apple cider vinegar, and minced garlic. Add water, a tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper.
In a large salad bowl, toss together the chopped kale, roasted butternut squash, dried cranberries, pumpkin seeds, goat cheese, red onion, and apple slices.
Drizzle the maple tahini dressing over the salad and gently toss to combine. Serve immediately.

Notes

Time-saving tip: You can find pre-cut butternut squash in the produce department of most grocery stores. I used two 10 oz. bags. Alternatively, cubed sweet potato would be equally delicious.
Make it vegan: Omit the cheese or use a dairy-free substitute.
Massage the kale: Massaging the kale helps break down its tough fibers, making it more tender and palatable. Use a small amount of olive oil or lemon juice to aid in the process if desired.
Double the recipe: This recipe is easily doubled for a larger crowd. If preparing for meal prep, store the components separately to keep everything fresh.
Serving: Serve as a main dish with crusty bread or as a side with roasted chicken or salmon for a heartier meal.

This recipe was revised and republished on 11/26/24. If you're looking for my old butternut squash salad recipe, that is named Thanksgiving Salad.

Nutrition