Butternut Squash, Lentil &...Butternut Squash, Lentil & Kale Salad with Tahini Dressing

You can never have too many hor d'oeuvre recipes, so give Butternut Squash, Lentil & Kale Salad with Tahini Dressing a try. For $1.13 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 12g of protein, 23g of fat, and a total of 410 calories. This recipe serves 4. 1283 people have tried and liked this recipe. It is a good option if you're following a dairy free diet. If you have lemon juice, olive oil, kale, and a few other ingredients on hand, you can make it. It is brought to you by Oh My Veggies. From preparation to the plate, this recipe takes around 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is awesome. If you like this recipe, take a look at these similar recipes: Butternut Squash and Tahini Soup, Butternut Squash Tofu Salad With Toasted Hazelnuts, and Butternut Squash, Red Onion and Chickpea Salad.

Ingredients

Cooking Instructions

1. 01

   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.

2. 02

   Transfer to baking sheet and roast about 30 minutes, stirring halfway through cooking time.While squash is baking, place kale in large bowl.

3. 03

   Drizzle with one tablespoon of olive oil and season with salt and pepper. Using your hands, massage kale leaves until it softens and wilts, about 3-5 minutes. (Kale will taste mild when it's done.) Set aside.

4. 04

   Whisk together tahini, water, lemon juice, and remaining tablespoon of olive oil.

5. 05

   Add salt and pepper to taste.Divide kale, butternut squash, lentils, and pita chips into servings bowls or plates and serve with tahini dressing.