Hearty Vegan Butternut Squash and Kale Salad

/ Vegan Recipes / By

Looking for a vibrant, nutritious salad that’s both filling and delicious? This Vegan Butternut Squash and Kale Salad is exactly what you need. Packed with wholesome ingredients and bright flavors, it’s the perfect dish for a light lunch or a satisfying dinner. You’ll love how the sweet roasted butternut squash pairs with the earthy kale, creating a delightful combination that feels indulgent yet healthy.

This vegan recipe is not only visually appealing but also incredibly easy to prepare. With just a few simple steps, you can create a salad that impresses both your taste buds and your dinner guests. Trust me, once you try this salad, it will become a staple in your kitchen!

Deliciously Nourishing Vegan Butternut Squash and Kale Salad

A colorful Vegan Butternut Squash and Kale Salad with roasted squash, kale, walnuts, and cranberries.

This Vegan Butternut Squash and Kale Salad features roasted butternut squash, massaged kale, crunchy walnuts, and a tangy lemon-tahini dressing. It’s a perfect balance of flavors and textures, making each bite an exciting experience.

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 4 cups kale, stems removed and chopped
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • Water to thin dressing, as needed

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Roast the Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
  3. Massage the Kale: In a large bowl, drizzle the chopped kale with 1 tablespoon of olive oil and a pinch of salt. Massage the kale for a few minutes until it softens and reduces in volume.
  4. Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and enough water to achieve your desired consistency.
  5. Combine Ingredients: Once the squash is roasted and slightly cooled, add it to the bowl with the massaged kale. Toss in the walnuts and dried cranberries.
  6. Dress the Salad: Drizzle the tahini dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper, if necessary.
  7. Serve: Enjoy this hearty salad immediately, or let it sit for a few minutes to allow the flavors to meld.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4
  • Calories: 250kcal
  • Fat: 17g
  • Protein: 6g
  • Carbohydrates: 25g