Roasted Squash Kale Salad

Autum in a bowl

This is autumn in a bowl—hearty, earthy, and deeply satisfying. I especially love the sesame three ways here: toasted oil, tahini, and seeds. They bring a nutty depth that perfectly balances the sweetness of the squash. Delicata is my favorite (no peeling required!), but acorn or butternut are equally delicious.

Ingredients

• ½ acorn, butternut, or delicata squash

• 3 Tbsp olive oil

• 1 Tbsp white wine vinegar

• 1 Tbsp toasted sesame oil

• Salt + pepper

• 1 large bunch kale (about 8 cups), torn

• ¼ cup pistachios, roughly chopped

• ¼ cup sunflower seeds

• 2 Tbsp sesame seeds

Dressing

• ⅓ cup olive oil

• 3 Tbsp tahini

• 1 Tbsp white wine vinegar

• 1 tsp sesame oil

• 1 tsp honey

• Salt + pepper, to taste

Instructions

1. Roast the squash: Preheat oven to 425°F. Slice delicata into ¼" half-moons (if using acorn or butternut, peel first). Spread on a baking sheet, drizzle with olive oil, vinegar, and sesame oil, then season with salt + pepper. Roast 20 min, then broil 2 min until golden. Cool slightly.
   

2. Massage the kale: Place torn kale in a large bowl. Drizzle with a little olive oil and a pinch of salt, then massage with your hands for 30 seconds until tender.
   

3. Toast the seeds + nuts: In a dry skillet over medium heat, toast pistachios for 2–3 min. Add sunflower seeds, toast 1–2 min more, then finish with sesame seeds for another 1–2 min. Remove from heat.
   

4. Make the dressing: Whisk together olive oil, tahini, vinegar, sesame oil, honey, salt + pepper.
   

Assemble: Layer roasted squash over kale, sprinkle with toasted nuts and seeds, and drizzle with dressing. Toss gently just before serving.