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4.43 from 7 votes

Kale, Butternut Squash & Pomegranate Salad with Lemon Tahini Dressing

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, SCD Legal, Vegan
Servings: 4



  • 1/2 butternut squash peeled, seeded and cut into 2 cups of small cubes
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 1 large bunch kale
  • 1/3 cup pomegranate seeds
  • 1/4 cup pine nuts
  • 1 shallot finely diced


  • 1 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp tahini
  • 1/4 cup water
  • 1 tbsp honey or maple syrup*
  • zest from 1 lemon


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Place the cubed butternut squash on a baking sheet, drizzle with 2 tsp olive oil and salt and bake in the oven for 20 minutes until tender and golden in colour.
  • While the butternut squash are baking, prepare the remaining ingredients. Remove the stems and chop the leaves into bite sized pieces. Place the chopped kale in a large salad bowl and sprinkle the leaves with a pinch of salt. With clean hands massage the kale leaves by scrunching it between your hands for about 1 minute. The kale will become darker in colour when you do this.
  • Add the pomegranate seeds, pine nuts and finely diced shallots to the kale.
  • In a blender combine the ingredients for the dressing and blend until thick and creamy.
  • Once the butternut squash is cooked, add it to the salad bowl along with the lemon & tahini dressing and toss until the leaves are coated. Serve.


omit for Whole30