Grilled Chicken and Roasted Butternut Squash Salad with Tahini Dressing Recipe
4.86 from 7 votes
A rustic salad that is substantial enough to be served as an entree. Fresh kale greens, topped with grilled chicken, roasted butternut squash, drizzled with a zesty lemon tahini dressing, and topped with toasted pine nuts. Flavorful and bursting with nutrition.
1large butternut squash - (peeled, halved, seeded, and diced)
2tspolive oil
1package of kale salad mix - (about 10 - 12oz)
¼cuppine nuts - (toasted)
Juice of ½ a lemon
Salt to taste
Instructions
TO MAKE THE DRESSING
Combine all ingredients in a small bowl and whisk well. Add water tablespoon by tablespoon until desired consistency is reached.
TO MAKE THE SALAD:
Heat oven to 425 and line a rimmed baking sheet with parchment paper.
Toss the diced squash with olive oil and spread in an even layer on the prepared baking sheet. Season with salt and pepper.
Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30-35 minutes. Remove from oven and allow to cool for at least 15 minutes.
Place kale salad in a large bowl. Squeeze lemon juice over the salad and sprinkle with a bit of salt. Massage the salad using your hands, just enough to soften it slightly and to evenly distribute the lemon juice and salt.
Divide the salad mix evenly between 4 serving plates. Top each evenly with cooked chicken breast, and butternut squash. Drizzle dressing evenly over salads. Sprinkle with pine nuts and serve.