If you are craving a vibrant and wholesome salad that bursts with flavor, look no further than this Roasted Cauliflower and Butternut Squash Kale Salad with Lemon Tahini Dressing Recipe. It brings together the earthy sweetness of roasted butternut squash and the tender bite of cauliflower with hearty kale and peppery arugula, all tossed in a creamy, tangy lemon tahini dressing. Each crunchy pumpkin seed and creamy avocado cube adds layers of texture, making this salad not only nutritious but utterly satisfying as a meal or a side. Once you try this recipe, it’s bound to become your go-to when you want something healthy yet indulgently flavorful.
Ingredients You’ll Need
These ingredients are simple but essential, combining fresh, roasted, and creamy elements to deliver an outstanding depth of flavor and delightful textures. Each component plays a crucial role in creating the perfect harmony of taste, from the spice-kissed roasted veggies to the fresh greens and bold dressing.
- Kale (4-6 cups, finely chopped): The hearty, slightly bitter base that holds up wonderfully against the robust dressing and roasted veggies.
- Arugula (2 cups): Adds a peppery bite that contrasts beautifully with the sweetness of butternut squash.
- Cilantro (¼ cup, finely chopped): Freshens the salad with its bright, herbaceous notes.
- Goat cheese (2 oz., crumbled): Provides creaminess and a subtle tang that complements the earthy flavors.
- Pumpkin seeds (¼ cup, roasted and salted): Introduce a satisfying crunch and nutty richness.
- Avocado (1 large, cubed): Adds luscious creaminess and balances the spices.
- Curry powder (½ tsp): Infuses the cauliflower with a warm, savory depth.
- Coriander (¼ tsp): Offers a mild citrus undertone that lifts the roasted vegetables.
- Paprika (â…› tsp): Adds a subtle smoky background flavor.
- Cauliflower (½ head): The star roasted vegetable, tender with caramelized edges.
- Olive oil (3 tbsp extra virgin, divided): Used for roasting and dressing, bringing richness and smoothness.
- Butternut squash (1 lb, peeled and cubed): Sweet, velvety, and roasting to golden perfection.
- Salt (½ tsp): Enhances the natural flavors of the veggies.
- Tahini (3 tbsp): The creamy, nutty base for the tangy lemon dressing.
- Pure maple syrup (2 tbsp): Balances the acidity with subtle sweetness in the dressing.
- Lemon (½, juice and zest): Brightens the dressing with fresh citrus zing.
- Apple cider vinegar (1 tbsp): Adds a mild tang to round out the dressing flavors.
- Garlic (1 clove, crushed): Delivers a punch of savoriness.
- Ginger (¼ tsp, minced): Provides a hint of warm spice in the dressing.
- Water (2-3 tbsp): Used to thin the dressing to the perfect consistency.
How to Make Roasted Cauliflower and Butternut Squash Kale Salad with Lemon Tahini Dressing Recipe
Step 1: Prepare and Roast the Vegetables
Start by cutting the cauliflower and butternut squash into evenly sized cubes, around half to one inch each, so they cook uniformly. Toss the cauliflower in olive oil and coat it with curry powder, coriander, and paprika to infuse those lovely aromatic spices. Meanwhile, drizzle the butternut squash with olive oil, salt, and pepper for a simple, savory sweetness. Spread each vegetable on separate baking sheets to allow for proper roasting. Pop them in the oven at 400°F (200°C) and roast for about 30 minutes, stirring halfway through to get that beautiful caramelization. The butternut squash might need a little extra time to become tender and golden, but keep a close eye to avoid overcooking.
Step 2: Whip Up the Lemon Tahini Dressing
While the veggies roast, it’s time to prepare the luscious dressing that will tie the whole salad together. Combine tahini, olive oil, pure maple syrup, fresh lemon juice and zest, apple cider vinegar, crushed garlic, and minced ginger in a blender or mini food processor. Blend until smooth and creamy, then add water a tablespoon at a time to reach a silky, pourable texture. This dressing is a beautiful balance of nutty, tangy, and sweet notes that will elevate every bite of your salad.
Step 3: Assemble the Salad
In a large salad bowl, toss together the finely chopped kale, peppery arugula, and fragrant cilantro with enough lemon tahini dressing to thoroughly coat the greens. The warmth of the dressing gently softens the kale, making it easier to enjoy. Then, top this dressed bed with the golden roasted cauliflower and butternut squash, creamy chunks of avocado, crumbled goat cheese, and crunchy pumpkin seeds. Give everything a gentle toss or layer the ingredients beautifully on top to impress your guests visually. Serve immediately to enjoy the medley of textures and flavors at their peak freshness.
How to Serve Roasted Cauliflower and Butternut Squash Kale Salad with Lemon Tahini Dressing Recipe
Garnishes
Add visual appeal and an extra flavor boost by sprinkling freshly chopped herbs like parsley or mint. A handful of pomegranate seeds or a light drizzle of extra lemon juice before serving can brighten the salad even more. Toasted sesame seeds or a dusting of smoked paprika atop the pumpkin seeds can also add a surprising twist.
Side Dishes
This salad shines beautifully as a main course for a light lunch or dinner but also makes an excellent side. Pair it with grilled chicken, seared salmon, or roasted chickpeas for a heartier meal. A warm slice of crusty sourdough or a bowl of simple lentil soup complements the nutty and tangy flavors wonderfully without overpowering them.
Creative Ways to Present
Think outside the bowl for a stunning presentation: serve the salad stacked high on large individual plates or in colorful mason jars for picnics. Layer the ingredients by color for a visually dramatic layered salad or create vibrant salad wraps using large kale leaves. You can even roast the vegetables ahead and serve the salad slightly warm during cooler months — the cozy warmth paired with the tangy dressing is surprisingly comforting.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the dressing separate if you anticipate storing the salad for a while to avoid soggy greens. When ready to eat, give it a quick toss with fresh dressing for that just-made feel.
Freezing
It’s not recommended to freeze this salad once assembled due to the freshness of the greens and creamy avocado. However, you can freeze the roasted cauliflower and butternut squash separately for up to 2 months. Simply reheat and toss with fresh greens and dressing when you need a quick meal.
Reheating
To reheat the roasted veggies, spread them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes until heated through and slightly crisp again. Then combine with fresh greens and dressing to maintain the salad’s texture and flavor balance.
FAQs
Can I use other greens besides kale and arugula?
Absolutely! Spinach, Swiss chard, or mixed baby greens can be excellent substitutes or additions, though kale’s hearty texture is ideal for holding up to the robust dressing and warm roasted vegetables.
Is this salad vegan-friendly?
You can easily make this salad vegan by omitting the goat cheese or replacing it with a plant-based cheese alternative or extra avocado for creaminess.
Can I make the dressing without a blender?
Yes! Whisking the dressing vigorously by hand or using a fork can work if you don’t have a blender, just make sure to mix until smooth and emulsified.
What can I use instead of tahini?
If you don’t have tahini, try smooth almond butter or sunflower seed butter to maintain that creamy texture and nutty flavor in the dressing.
How spicy is the curry seasoning on the cauliflower?
The curry powder here is mild and aromatic rather than hot, but feel free to adjust the amount to suit your spice preference or add a pinch of cayenne for a bit of heat.
Final Thoughts
This Roasted Cauliflower and Butternut Squash Kale Salad with Lemon Tahini Dressing Recipe is a celebration of bold flavors and contrasting textures that makes healthy eating truly enjoyable. Once you experience the combination of smoky roasted vegetables, vibrant greens, and that incredibly creamy, tangy dressing, you’ll be reaching for this recipe over and over. It’s perfect for gatherings, meal prep, or whenever you need a satisfying dish that feels both nourishing and special. Give it a try—you deserve the deliciousness.
Print
Roasted Cauliflower and Butternut Squash Kale Salad with Lemon Tahini Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Roasted Cauliflower Kale Salad features perfectly roasted cauliflower and butternut squash combined with fresh kale, arugula, and a tangy lemon tahini dressing. Topped with creamy goat cheese, crunchy pumpkin seeds, and ripe avocado cubes, this salad offers a delicious balance of textures and flavors that make for a wholesome and satisfying meal.
Ingredients
Vegetables and Greens
- 4–6 cups kale (finely chopped)
- 2 cups arugula
- ¼ cup cilantro (finely chopped)
- ½ head cauliflower (cut into ½ to 1-inch cubes)
- 1 lb butternut squash (peeled and cubed into ½ to 1-inch pieces)
- 1 large avocado (cut into cubes)
Spices and Seasonings
- ½ tsp curry powder
- ¼ tsp coriander
- â…› tsp paprika
- ½ tsp salt
- Freshly ground black pepper (to taste)
Oils and Fats
- 2 tbsp extra virgin olive oil (for roasting cauliflower)
- 1 tbsp extra virgin olive oil (for roasting butternut squash)
- 2 tbsp olive oil (for dressing)
Dressing Ingredients
- 3 tbsp tahini
- 2 tbsp pure maple syrup
- ½ lemon (juice and zest)
- 1 tbsp apple cider vinegar (or rice vinegar)
- 1 clove garlic (crushed)
- ¼ tsp ginger (minced)
- 2–3 tbsp water (to thin out dressing)
Additional Toppings
- 2 oz goat cheese (crumbled)
- ¼ cup pumpkin seeds (roasted and salted)
Instructions
- Prepare Cauliflower and Butternut Squash: Preheat your oven and slice cauliflower and butternut squash into ½ to 1-inch cubes. Toss the cauliflower with 2 tablespoons of olive oil and curry spices (½ tsp curry powder, ¼ tsp coriander, ⅛ tsp paprika) in a large bowl until evenly coated. Spread the cauliflower on a baking sheet. In a separate bowl, toss the butternut squash with 1 tablespoon olive oil, ½ tsp salt, and black pepper to taste. Spread the squash on another baking sheet. Roast both vegetables in the oven for about 30 minutes or until tender and caramelized, allowing butternut squash to cook a little longer if needed.
- Make the Dressing: Combine tahini, olive oil, pure maple syrup, lemon juice and zest, apple cider vinegar, crushed garlic, minced ginger, and 2 to 3 tablespoons of water in a high-speed blender or mini food processor. Blend for 20-30 seconds until the dressing is smooth and emulsified. Adjust water to reach your desired consistency.
- Assemble the Salad: In a large bowl, add finely chopped kale, arugula, and cilantro. Pour the lemon tahini dressing over the greens and toss well to ensure all leaves are evenly coated. Layer the roasted cauliflower, roasted butternut squash, crumbled goat cheese, pumpkin seeds, and cubed avocado over the dressed greens. Serve immediately to enjoy the fresh textures and flavors at their best.
Notes
- Roasted pumpkin seeds add great crunch, but you can substitute with toasted nuts like almonds or walnuts for variation.
- For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
- Adjust curry powder levels based on your spice preference; adding a pinch of cayenne can add heat.
- This salad is best served fresh but can be stored in the refrigerator for up to one day; add avocado just before serving to prevent browning.
- If you prefer a smoother dressing, blend longer or strain to remove pulp.
