She Strengthens

Winter’s Bounty: A Hearty Squash and Kale Salad

As the temperatures drop, our bodies crave nourishing, comforting foods that warm the soul. This vibrant salad, bursting with roasted butternut squash, red onion, and kale, is the perfect antidote to winter’s chill.

A Flavorful Foundation

The dressing is the backbone of this salad, and it’s surprisingly simple to make. Combine 3-4 tablespoons of creamy tahini, the juice of 1 lemon, 1 minced garlic clove, and a pinch of kosher salt in a small jar. Shake vigorously to emulsify the ingredients, then add 2 tablespoons of extra-virgin olive oil and shake again. If needed, thin the dressing with a little water to achieve a pourable consistency.

Roasting the Stars of the Show

Preheat your oven to 425°F and prepare a large rimmed baking sheet. Toss 1 medium butternut squash (peeled, halved, seeded, and cubed) with 1 red onion (halved and thinly sliced), 2 tablespoons of olive oil, a big pinch of salt, and freshly ground black pepper to taste. Spread the mixture into an even layer and roast for about 30 minutes, stirring occasionally, until the squash is tender and slightly caramelized. Remove the onions if they start to get too brown.

Assembling the Salad

Once the squash mixture has cooled completely, strip the kale leaves off their stalks and discard the stalks. Cut the kale into fine strips and add it to a large, shallow salad bowl. Sprinkle the kale with a little salt and massage the leaves with your hands to soften them slightly. Add the cooled squash mixture and drizzle with some of the dressing – just enough to moisten the salad. Toss and taste, adding more dressing, salt, and/or black pepper as needed. Finally, scatter 1/4 cup of toasted pine nuts over the salad and serve.

This satisfying salad is substantial enough to serve as an entrée, paired with crusty bread and a warm cup of tomato soup. Enjoy!