Recipe | Butternut Squash, Lentil & Kale Salad with Tahini Dressing

By Kiersten | Last Updated: March 27, 2015

Butternut Squash, Lentil & Kale Salad with Tahini Dressing Recipe

Butternut Squash, Lentil & Kale Salad with Tahini Dressing
On Friday, the weather was beautiful and the sun was shining and I felt excited and hopeful that spring was almost here. I even tweeted this:

…and then about 20 minutes later, I got a winter weather alert on my phone. And, indeed, we got about an inch of snow on Saturday. I think Chris and I are now true North Carolinians because, when looking out the window at the (pitiful!) accumulation of snow, we decided it was best to stay off the roads and hunker down for the day. How soon I’ve forgotten the days of schlepping around campus at the University of Wisconsin in blizzard conditions or being unable to open the balcony door in our apartment because several feet of snow had sealed it shut.

This Butternut Squash, Lentil & Kale Salad was supposed to be my farewell to winter post. I was going to vow to you that you wouldn’t see another kale or winter squash recipe on my blog until next fall rolls around. But after this weekend, I’m thinking it’s more fitting to call this my winter’s last hurrah post. Because as much as I want to believe that spring is almost here, it seems that Mother Nature has other ideas. (I’m not complaining either–as happy I was for the beautiful weather on Friday, it was nice getting a little snow for a change!)
Go to Butternut Squash, Lentil & Kale Salad with Tahini Dressing recipe

Butternut Squash, Lentil & Kale Salad with Tahini Dressing

Prep Time:

20 minutes

Cook Time:

20 minutes

Total Time:

20 minutes


4 servings


  • 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 3 tbsp. olive oil, divided
  • salt + pepper to taste
  • 1 small bunch kale, tough stems removed and leaves torn into bite-sized pieces
  • 1/3 c. tahini
  • 1/3 c. water
  • 2 tbsp. fresh lemon juice
  • 1 c. cooked lentils
  • 1 c. pita chips
Print recipe


  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss butternut squash with 1 tablespoon of olive oil, salt and pepper. Transfer to baking sheet and roast about 30 minutes, stirring halfway through cooking time.
  3. While squash is baking, place kale in large bowl. Drizzle with one tablespoon of olive oil and season with salt and pepper. Using your hands, massage kale leaves until it softens and wilts, about 3-5 minutes. (Kale will taste mild when it's done.) Set aside.
  4. Whisk together tahini, water, lemon juice, and remaining tablespoon of olive oil. Add salt and pepper to taste.
  5. Divide kale, butternut squash, lentils, and pita chips into servings bowls or plates and serve with tahini dressing.


You can use store bought pita chips in this salad or make your own with fresh pita bread. Cut the bread into small pieces and bake them for 10-15 minutes at 350 degrees, or until crispy, stirring halfway through baking time.

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This looks great! I looks similar to another kale and lentil dish from Real Simple with steamed kale, lentils, and a tahini dressing. I’ve made that one a few times, but I think that steaming the kale is an unnecessary step if you do the dressing massage thing. I like the idea of bulking the salad up with squash. And yes, I’m officially sick of winter! We’ve had snow on the ground, and a lot of it, since mid November. I was so excited for it to show up for the contrast to the darkness, but now we’re getting our daylight back and I’m ready for spring!

I made chocolate peanut butter eggs the other day, because I am dreaming of spring so much. But it’s frigid here now! Your salad looks like a nice way to stay healthy this winter!

Oops, I had been missing your latest posts in my reader, but I just updated my feed so its fixed now! I actually haven’t cooked any squash in quite a while – I should get my fill in before winter officially ends! I love anything with a tahini dressing…I think I’ve used a similar dressing on squash, kale, lentils, and pita chips before but never at the same time – makes total sense!

Been in a wheelchair a few months and have to get creative with simple and tasty dishes. My latest is so easy and I keep it in fridge now all the time. Make terryaki sauce with soy sauce and brown sugar and powdered ginger. Add sauce to a drained can of black beans and store in a container. If I’m busy and I need a quick bite or two of something satisfying I eat a couple of tablespoons. And also a good way to get beans in you which I’m not overly fond of-don’t really care for chile.

After making this twice, I feel compelled to say it is absolutely delicious! I’m not even vegetarian but I follow a lot of your recipes because I need tasty ways to eat healthier/ heck of a lot more veggies. Until I made this last week for the first time, I’d never eaten either kale or a butternut squash before. I know…

Anyway, I just made this for the second time this week because I dreamed about it. I needed it. I’m currently eating it and so very, very happy. My husband said he didn’t want any and I’m excited because MORE FOR ME!

Seriously, amazing.

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