Roasted Butternut Squash Salad
A vibrant autumn salad with kale, pumpkin seeds, and a maple-tahini dressing.
Word Recipe Kitchen
Tested & verified by our culinary team
40 minsEasy3 servings
Nutrition per serving
320
Calories
9g
Protein
48g
Carbs
14g
Fat
Ingredients
- 3 cupsButternut Squash, cubed
- 1 bunchLacinato Kale
- 1/4 cupPepitas
- 2 tbspTahini
- 1 tspMaple Syrup
- 1/4 cupPomegranate Arils
Instructions
- 1
Roast squash at 400°F (200°C) for 25 minutes.
- 2
Massage kale with a bit of olive oil and salt until tender.
- 3
Whisk tahini, maple syrup, and a splash of water for the dressing.
- 4
Combine kale and squash in a large bowl.
- 5
Topping with pepitas and pomegranate; drizzle with dressing.
Nutrition Facts
Servings 3Serving Size 1
Amount Per Serving
Calories320
% Daily Value *
Total Fat 14g18%
Saturated Fat 6.3g32%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 48g17%
Dietary Fiber 4g14%
Sugars 16.8g
Protein 9g18%
Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Roasted Butternut Squash Salad
- • This recipe packs well for meal prep — store in airtight containers.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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