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Kale and Butternut Squash Salad with Balsamic Tahini

Serves a party


  • 1 large package fresh kale, washed

  • 1 butternut squash

  • 1 bunch red or regular swiss chard, chopped

  • 4-5 tbsp brown sugar

  • 1 heaping tbsp cinnamon

  • Goat cheese (optional)


  • 3 tbsp tahini

  • 3-4 tbsp balsamic vinegar

  • Salt, to taste

  • 1 fresh lemon

  • Water, for thinning dressing


Prick butternut squash with a fork and place in the microwave for 5 minutes, making the butternut squash very easy to cut. Let cool.

Preheat oven to 400 degrees Fahrenheit (200 Celsius). Line a tray with aluminum foil and arrange chopped, uncooked butternut squash so that it is spread out over the tray. Drizzle the squash with olive oil and sprinkle brown sugar and cinnamon on top. Toss with your hands making sure that all of the squash pieces are evenly coated. Place in the oven for 35-40 minutes until the squash has cooked through and is charred.

For the dressing, place tahini and squeeze one full lemon into a bowl. Start whisking and add the yogurt and balsamic vinegar. Add water until a desired consistency is reached and set aside.

To make the salad, mix the kale and Swiss chard together. Throw in butternut squash pieces and cheese (if adding in). Drizzle with the tahini-balsamic dressing, toss and enjoy!

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