Photo of Roasted Butternut Squash and Kale Salad

Roasted Butternut Squash and Kale Salad

Oven Temp:
450 F
Prep Time:
30 Minutes
Cook Time:
30 Minutes


Roasted Veg

  • 1 Butternut Squash cut into 3/4" cubes
  • 1 can unsalted garbanzo beans, drained and rinsed
  • Olive Oil
  • Salt
  • Cinnamon
  • Garlic Powder
  • Onion Powder

Prepping the Kale

  • 1-2 heads Kale, either curly or Lacinato
  • Juice of 1 lemon
  • Olive Oil
  • Kosher Salt

Assembling the Salad

  • Golden Raisins
  • Pumpkin Seeds
  • Hot Honey
  • 1/4 cup dry quinoa cooked to directions, fluffed and cooled

The Dressing

  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 3 tbsp water
  • maple syrup
  • hot honey
  • cinnamon
  • salt
  • garlic powder


Roasting Veg

  1. Preheat oven to 450 F
  2. Combine squash and beans on a sheet tray. Drizzle with olive oil. Add salt, garlic and onion powder.
  3. Roast for 30 minutes, stirring every 10-15 minutes. Remove from oven when squash is golden brown and cooked through.
  4. Remove from oven and sprinkle with a small amount of cinnamon. Toss well.
  5. Set aside to cool.

Prepping the Salad

  1. Stem and chop kale into small pieces. Drizzle with olive oil and the lemon juice. Sprinkle generously with salt. Using your hands massage the kale until it reduces by half.

Making the Dressing

  1. Combine all of the dressing ingredients together and mix well. Season to your own taste and sweetness.

Assemble the Salad

  1. In the bowl with the kale, add the quinoa, roasted squash and garbanzo beans, raisins, and pumpkin seeds. 
  2. Pour dressing over the salad and mix well.
  3. Drizzle a little more hot honey to serve.