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Roasted Butternut Squash Kale Salad

A roasted butternut squash kale salad with a creamy maple tahini dressing.
Prep Time10 mins
Servings: 2
Author: Nikole Goncalves



  • 1 bunch of washed & de-stemmed kale
  • 1 cup chopped cucumber
  • 1 cup sliced celery
  • 2 green onions sliced
  • ΒΌ cup chopped cilantro
  • 1 avocado chopped

Massaging Kale

  • 1 tsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Roasted Butternut Squash

  • 1 tbsp melted coconut oil
  • pinch of sea salt and pepper


  • 1 clove of garlic
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1/4 cup filtered water
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • pinch of salt and pepper


Salad Directions

  • Pre-heat oven to 400F.
  • Place cubed butternut squash onto a parchment lined cookie sheet, drizzle with coconut oil, salt and pepper. Roast in the oven for 30 min (tossing half way through) until golden brown and fork tender. Once cooked, set aside to cool for 15-20 min.
  • In a large bowl, throw in your washed and dried de-stemmed kale and massage with olive oil, lemon juice and a pinch of sea salt for about 1 minute.
  • Add cucumber, celery, green onion, cilantro and avocado to the kale and mix.
  • Add cooled roasted butternut squash and drizzle (soak) with the maple tahini dressing and toss well.

Dressing Directions

  • Simply blend all the ingredients into a high-speed blender until smooth. You can store this dressing in the fridge for 3-5 days.


Optional: You can sprinkle some sprouts and pumpkin seeds for some extra crunch and protein.