Kale & Roasted Acorn Squash Salad with Sweet Tahini Dressing

I’m pretty sure I could eat this salad all day, err day.

Kale and Roasted Acorn Squash Salad

It’s not really your average boring salad, it has a lot of great flavors going on, but it still super simple at the same time. It only has 5 main ingredients, and is packed with fiber, antioxidants and vitamins. And the dressing! Oh man, so good. I was actually just turned on to tahini dressings not too long ago, and am seriously sad that I hadn’t discovered them sooner. I combined the tahini with honey for the perfect savory/sweet combination. I think I’ve found my new favorite dressing/sauce/dip that I will now be putting on everything.

Kale and Roasted Acorn Squash Salad

Tahini is made from sesame seeds, and is one of the highest sources of plant-based calcium. So if you have given up dairy and are worried that you are not getting enough calcium, then tahini is a great thing to add to your diet. And you are also getting a great source of calcium from the kale in this salad too.

Kale and Roasted Acorn Squash Salad

And of course, the acorn squash just puts that fall touch on the whole thing. I get so excited when fall and winter squashes come into season because they are some of my favorite veggies. I kept it simple with the acorn by just roasting it with a little olive oil, salt and pepper. Let that squash flavor shine through, my friends.

Top it off with some sunflower seeds and that addictive dressing, and you’re set!


Kale & Roasted Acorn Squash Salad with Sweet Tahini Dressing

Yield: Serves 2


  • 1 bunch kale, stems removed
  • 1 acorn squash, cut in half and seeds removed
  • 2 tbsp sunflower seeds
  • 2 tbsp extra virgin olive oil
  • pinch of salt and pepper
  • Sweet Tahini Dressing
  • 1/4 cup tahini
  • 1-2 tbsp honey (depending on how sweet you want it)


  1. Preheat oven to 350 degrees. Cut the acorn squash into half moons about 1/2 inch thick. You can cut off the outer skin now if you want, or you can remove it after roasting.
  2. Place on a baking sheet and toss with 1 tbsp of the oil and season with a small pinch of salt and pepper. Roast for 20-25 minutes, until squash is soft and cooked through.
  3. In the meantime, chop the kale into smaller pieces. Preheat a large skillet over medium heat, add 1 tbsp of the oil and saute the kale for about a minute until tender and slightly wilted.
  4. Remove from skillet and divide between two plates.
  5. Top the kale with a few pieces of squash and sprinkle with the sunflower seeds.
  6. In a small bowl, whisk together the tahini and honey until combined. Drizzle on top of the salads and serve!

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