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    Oh My Veggies » Vegetarian Recipes » Salads

    Butternut Squash Kale Salad with Lentils and Tahini Dressing

    Published: Feb 22, 2019 · by Nicole · Updated: May 19, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Butternut Squash Kale Salad
    Butternut Squash Kale Salad
    Butternut Squash Kale Salad

    This hearty salad is loaded with roasted butternut squash, kale, and lentils - all drizzled in a homemade tahini dressing. Yum!

    Butternut Squash, Lentil & Kale Salad with Tahini Dressing
    Jump to:
    • Tips, Tricks, & Variations
    • Recipe
    • Comments

    I love salads for a quick and easy weeknight meal. But let's face it - those wimpy summer salads just don't cut it on these chilly nights.

    So I set out to make the ultimate fall or winter salad - loaded with roasted veggies and a creamy dressing. This Butternut Squash Kale salad sure fits the bill. It's hearty, healthy, and super filling.

    And obviously delicious too.

    This dinner-worthy Butternut Squash Kale Salad is:

    • Loaded with flavor from roasted butternut squash.
    • Packed with protein from fresh kale and lentils.
    • Topped with a creamy lemon-tahini dressing.
    • Easy enough for a weeknight meal!
    • Vegetarian
    • Vegan
    • Gluten-Free

    Tips, Tricks, & Variations

    The roasting time for the butternut squash will vary a bit depending on your oven's true temperature and how small you chop the pieces. It's ready when the squash is fork tender and beginning to turn golden brown.

    While butternut squash is my favorite winter squash, this recipe works well with acorn squash or kabocha squash too.

    You can mix things up by replacing the lentils with another grain or legume like wild rice or quinoa.

    Recipe

    Butternut Squash, Lentil & Kale Salad with Tahini Dressing Recipe

    Butternut Squash and Kale Salad with Lentils and Tahini Dressing

    This hearty salad is loaded with roasted butternut squash, kale, and lentils - all drizzled in a homemade tahini dressing. Yum!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: butternut squash salad, Kale salad, Squash, Lentil, and Kale Salad
    Servings: 4 servings
    Calories: 414kcal
    Author: Oh My Veggies

    Ingredients

    • 1 butternut squash peeled, seeded, and cut into 1-inch cubes
    • 3 tbsp olive oil divided
    • salt and pepper to taste
    • 1 small bunch kale tough stems removed and leaves torn into bite-sized pieces
    • ⅓ cup tahini
    • ⅓ cup water
    • 2 tbsp lemon juice fresh preferred
    • 1 cup cooked lentils prepared according to package directions
    • 1 cup pita chips optional, broken into bite sized pieces
    US Customary - Metric

    Instructions

    • Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
    • 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, or until fork tender, stirring halfway through cooking time.
    • While squash is baking, place kale in large mixing bowl. Drizzle with one tablespoon of olive oil and season with salt and pepper. Using your hands, massage the kale leaves until they soften and wilt, about 3–5 minutes. (Kale will taste mild when it's done.) Set aside.
    • Whisk together the tahini, water, lemon juice, and remaining tablespoon of olive oil. Add salt and pepper, to taste.
    • Divide kale, butternut squash, lentils, and pita chips into servings bowls or plates and serve with tahini dressing.

    Notes

    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°F, or until crispy, stirring halfway through baking time.

    Nutrition

    Calories: 414kcalCarbohydrates: 46gProtein: 12gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 110mgPotassium: 1114mgFiber: 9gSugar: 6gVitamin A: 23196IUVitamin C: 83mgCalcium: 179mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Cream of Cauliflower Soup
    Rotini with Broccolini and Sun-Dried Tomatoes »

    Holiday Recipes, Salads, Thanksgiving Recipes, Vegan Main Dishes, Vegan Recipes, Vegan Salads, Vegetarian Main Dishes, Vegetarian Recipes butternut squash, kale, lentils, main dishes, salads, winter

    Reader Interactions

    Comments

    1. Katie (The Muffin Myth) says

      February 19, 2013 at 2:12 am

      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!

      Reply
    2. Carolyn says

      February 19, 2013 at 7:17 am

      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!

      Reply
    3. [email protected] says

      February 19, 2013 at 8:26 am

      HA! That's what the weather has been like here.. smiles, frowns, smiles, frowns.

      At least this gorgeous dish would cheer me up on nasty weather days!

      Reply
    4. Maria Tadic says

      February 19, 2013 at 1:40 pm

      I'm totally ready for winter to be over...I so want spring time farmer's markets! Ugh...can't wait!

      Reply
    5. Kalyn says

      February 19, 2013 at 9:20 pm

      This looks so good, great combination.

      Reply
    6. Kait says

      February 20, 2013 at 9:15 pm

      This looks delish! I'm so ready for spring as well! 🙂

      Reply
    7. Kelly @ Texas Type A Mom says

      February 20, 2013 at 9:45 pm

      You had me at butternut squash! I love that stuff and will happily try anything with it in there. I needed a new recipe to try with kale - this looks great!

      Reply
    8. Brenda Williams says

      February 21, 2013 at 8:32 am

      My husband shares all your recipes on facebook! This one sounds yummy!

      Reply
      • Kiersten says

        February 24, 2013 at 4:21 pm

        Well, tell him thank you for me! 😀

        Reply
    9. Genevieve says

      February 22, 2013 at 4:38 pm

      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!

      Reply
    10. Elizabeth Atwood says

      February 23, 2013 at 1:24 pm

      Yummy! I'm a huge fan of butternut squash. I never thought to put it in a salad.

      Reply
    11. Katie says

      February 24, 2013 at 6:32 pm

      I'm going to pass this recipe along to my sister-in-law - it's right up her alley.

      Reply
      • Kiersten says

        February 25, 2013 at 10:40 am

        Thank you!

        Reply
    12. Em @ Love A Latte says

      February 26, 2013 at 2:28 pm

      this recipe has all my favorite foods - yum!!! I want to make this asap. Great site! 🙂

      Reply
      • Kiersten says

        February 27, 2013 at 10:27 am

        Thank you! 🙂

        Reply
    13. Robin {Mom Foodie} says

      February 28, 2013 at 10:31 am

      A lot of my favorite ingredients in this one & loaded with nutrients 🙂

      Reply
    14. Cathryn says

      March 21, 2013 at 10:39 pm

      I made this tonight, using spinach instead of kale. It was fab!! Thanks.

      Reply
      • Kiersten says

        March 24, 2013 at 7:41 pm

        Thanks for your comment--I'm glad it turned out well! 🙂

        Reply
    15. Melissa Klotz says

      August 09, 2013 at 12:29 am

      How yummy! I love all the elements in this salad and I'm always trying to find a way to use my jar of tahini!

      Reply
      • Kiersten says

        August 11, 2013 at 7:46 pm

        I LOVE tahini. It's my favorite thing to put on salads. 🙂

        Reply
    16. kathy osteen says

      January 03, 2014 at 1:36 pm

      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.

      Reply
      • Kiersten says

        January 03, 2014 at 7:58 pm

        I love teriyaki sauce, but never thought to try it with black beans. Sounds like a nice, quick lunch idea!

        Reply
    17. Jill says

      November 06, 2015 at 5:03 am

      How do you get the lentils cooks so they are still firm? Mine are always so mushy after I cook them.

      Reply
    18. Sarah says

      November 13, 2015 at 2:19 pm

      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.

      Reply
    19. Valerie Wang says

      July 14, 2020 at 9:55 am

      What type of lentils do you recommend using? I only have regular green ones right now but heard others are less mushy when cooked and I think sound like would be more tasty paired with this salad.

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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