Roasted Butternut Squash and Kale Salad | Peri's Place For Recipes

Roasted Butternut Squash and Kale Salad
Prep Time
30 Minutes
Oven Temp
450 F
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.

Good to Know

There are no real measurements for this salad. It really depends on how much kale, how big your butternut squash is, how much dressing you like. Do you like the bitter profile? or do you like it a bit sweeter. It's up to you and your tastes to decide.

There is also a lot of room to play with flavors. Maybe the cinnamon isn't to your taste and you want something with a bit more sage and thyme. Change out the pumpkin seeds for pine nuts or maybe hazelnuts. The possibilities are really endless here.

This salad was inspired from