Description
This recipe for Butternut Squash and Feta Salad is cozy fall in a bowl, featuring whipped tahini and white beans, pepitas, gently seasoned and massaged kale and warm spiced squash.
Ingredients
Units
Scale
- 4 cups cubed butternut squash (from 1 medium butternut squash, peeled and seeded)
- 3 Tbsp. olive oil, divided
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. paprika
- 1 tsp. table salt, divided
- 1 (14 oz.) can white beans (such as cannellini or navy), drained and rinsed
- 1/4 cup tahini
- 4 Tbsp. lemon juice, from 1 lemon, divided
- 2-4 Tbsp. water, as needed
- 8 cups shredded lacinato kale (stems removed), from 1 12 oz. bunch
- 4 oz. crumbled feta cheese
- 1/4 cup pepitas, plus more for serving
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Place cubed butternut squash on prepared baking sheet and drizzle with 1 tablespoon of the oil. Sprinkle with cumin, coriander, paprika and 1/2 teaspoon salt. Toss well then roast until tender and slightly browned, 25-30 minutes, stirring halfway. Cool at room temperature for 5 minutes before serving.
- Add the white beans to the base of a food processor or blender and add tahini, 2 tablespoons lemon juice and 1/4 teaspoon salt. Pule until finely chopped then blend on high until light and fluffy, about 1-2 minutes. Add some of the water, as needed.
- Add kale to a large mixing bowl and add remaining 2 tablespoons oil, 2 tablespoons lemon juice and 1/4 teaspoon salt. Gently massage until tender, about 5 minutes. Add half the feta cheese and the pepitas and toss well to combine.
- To assemble, spread about 1/4 cup of the bean mixture on to a bowl or plate. Divide the kale mixture among bowls and top with the squash and remaining feta. Garnish with more pepitas.
Notes
- You can prep this recipe ahead by cutting the squash into cubes and storing in an airtight container in the refrigerator for up to 1 day. You can also make the massaged kale ahead of time.
- Store leftovers in an airtight container for up to 5 days.
- You can swap in acorn or delicata squash for the butternut, if desired.
- Leave out the feta to make this recipe vegan
- Or use goat cheese instead of feta, if desired.
- Prep Time: 10 min.
- Cook Time: 25 min.
- Category: Salads
- Method: Roasting
- Cuisine: American