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.
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