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Roasted Butternut and Kale Salad

Prep Time 30 mins
Cook Time 20 mins


  • 1 bunch curly or dinosaur kale.
  • 2 C cubbed butternut squash
  • 1/2 red onion cut into wedges
  • 4 oz tofu cooked to your liking
  • 1/4 c sunflower seeds
  • 1/4 c golden raisins


  • Preheat oven to 425.
  • Cube squash and cut onion into wedges about 5 wedges for half of an onion. Place on lined baking sheet and drizzle with Avocado oil and sprinkle salt and pepper. Roast for about 20 mins until squash is soft and browned on the bottom and onion is almost translucent.
  • While roasting massage kale with a tablespoon of oil. This helps soften the kale and makes eating it more enjoyable ( in my opinion )
  • Next make my Lemony Garlicky Tahini dressing and pour over kale and toss. Add the warm veggies/tofu and mix . Top with sunflower seeds and golden raisins.


Side note this salad is great to make in big batches because it’s just as delicious cold the next day.