Butternut Squash, Lentil & Kale Salad with Tahini Dressing Recipe


  • 1 c. pita chips
  • 1 c. cooked lentils
  • 2 tbsp. fresh lemon juice
  • 1/3 c. water
  • 1/3 c. tahini
  • 1 small bunch kale, tough stems removed and leaves torn into bite-sized pieces
  • salt + pepper to taste
  • + 2 more ingredients
    • 3 tbsp. olive oil, divided
    • 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes

Preheat oven to 425 degrees. 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, stirring halfway through cooking time. While squash is baking, place kale in ...

View full recipe at SpringPad


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