Aerial view of warm kale salad on plate
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Warm Kale Salad with Roasted Butternut Squash

This warm kale salad is an easy vegan fall recipe that's perfect for meal prep or as a holiday side dish. It's made with butternut squash, pumpkin seeds, and roasted chickpeas and topped with a creamy tahini dressing. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: vegan
Servings: 4 servings
Calories: 180kcal
Author: Cassidy Reeser, RDN, LDN


  • 1 bunch kale, stems removed and chopped into bite size pieces (about 8 cups chopped)
  • 1 medium butternut squash, 1 inch cubes
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/4 cup pepitas (shelled pumpkin seeds)
  • 1 tablespoon and 2 teaspoons olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1 honeycrisp apple, diced
  • 1/2 recipe Tahini Goddess Dressing


  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • In a large bowl, toss the butternut squash with 1 tablespoon oil, 1/4 teaspoon salt, and pepper. Place on the sheet pan. In the same large bowl, toss the pepitas and chickpeas with 1 teaspoon of oil and 1/4 teaspoon salt; set aside. 
  • Bake the butternut squash for 20 minutes. After 20 minutes, add the chickpeas and pumpkin seeds to the sheet pan. Return to the oven and bake for 8-10 more minutes. Stir the pumpkin seeds and chickpeas halfway through.
  • Meanwhile, in a large skillet over medium heat, heat 1 teaspoon of oil. Add the kale and saute until deep green but not wilted.
  • Remove kale from heat and toss with squash, chickpeas, pepitas, apple, and tahini goddess dressing. Enjoy as is or  serve topped with fresh parmesan. 


Calories: 180kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 312mg | Potassium: 901mg | Fiber: 5g | Sugar: 9g | Vitamin A: 23203IU | Vitamin C: 80mg | Calcium: 141mg | Iron: 2mg