This salad is the perfect side for a vegetarian, vegan, or traditional feast. The sweet squash, creamy tahini dressing, juicy pomegranate seeds, and fresh kale are an ideal combination. You and your guests will all want seconds!
On the Ingredients:
- Winter squash come in many different varieties, but they all originate in the Americas. They are 90% water but are also nutrient dense and high in fiber. Some possible health benefits include improving gut health and blood pressure. (Read more on the health benefits.)
- Tahini is a condiment from the Middle East made from ground toasted sesame seeds. It has an earthy flavor and is slightly bitter, though not overwhelming. It has a richness to dishes and a boost of healthy fats. Tahini has antioxidants and may have anti-bacterial and anti-inflammatory properties. It’s also good for your kidneys, liver, and bone health. (Read more about the health benefits.)
- Kale is actually a type of cabbage. There are many cultivars classified by leaf type: curly leaf, bumpy leaf (Tuscan, lacinato, dinosaur), sparkly leaf, plain leaf (Russian), leaf and spear or feathery-type, and ornamental. Kale is highly nutritious and has a lot of benefits. (Read more about kale.)
- Pomegranates are fruits from a deciduous shrub originating in the Middle East. They have been very important in the mythologies and symbologies of many ancient cultures, including Greek, Egyptian, Chinese, Christian, Jewish, and Indian. Today, some find pomegranates intimidating because they’re unsure how to access the sweet seeds inside. Luckily, there’s an easy solution. And the delicious flavor is well worth the minimal effort. Pomegranates are delicious on their own but also pair well with many dishes as a liberal garnish.
Recipe Notes and Substitutions:
You could also make this salad with collards instead of kale.
Butternut Kale Salad with Tahini Dressing
Servings
12
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutesThis salad is the perfect side for a vegetarian, vegan, or traditional feast. The sweet squash, creamy tahini dressing, juicy pomegranate seeds, and fresh kale are an ideal combination. You and your guests will all want seconds!
Ingredients
1 bunch of kale
1 butternut squash
1 red onion (thinly sliced)
olive oil
salt and pepper
1/2 cup tahini
1 lemon (juiced)
1/2 tsp powdered garlic
water as needed
1 pomegranate (seeds)
Directions
- Preheat the oven to 375°F. Peel, gut, and chop the squash into small (about 1/2 inch) pieces. Combine with the onion, toss in olive oil to lightly coat them, then spread out on a baking sheet—season with salt and pepper and roast for 35 minutes, stirring halfway through.
- Remove from oven and set aside.
- De-stem and chiffonade the kale and spread it on a serving platter. Top with squash and red onion.
- In a small bowl, combine the tahini, lemon, and garlic powder. Add water a little at a time until the dressing is thin enough to pour.
- Drizzle the dressing over the salad and top with pomegranate seeds. Serve and enjoy!
