Roasted Beet and Butternut Squash Kale Salad

Prep Time

20 min

Cooking Time



For the dressing:

  • ½ cup water
  • ½ cup raw tahini
  • 1 or 2 tablespoons maple syrup or honey
  • 1 tablespoon  apple cider vinegar
  • 2 tablespoons coconut aminos or  tamari soy sauce
  • 2 tbsp olive oil or full fat coconut milk
  • ¼ tsp sea salt

Place in blender or mix by hand until fully blended.

These measurements are for 1-2 servings. I like to double or triple the dressing to put on the entire salad.

For the salad:

  • 1 butternut squash, cubed - learn how here
  • 1 large red beet
  • 3 tablespoons butter or coconut oil, melted
  • pinch of salt
  • 1 head of kale
  • 1 cup shredded coconut flakes
  • tahini dressing


1. Begin by peeling and chopping the beets and squash into cubes.

2. Preheat the oven to 400. Add the veggies to a mixing bowl and add the butter/or coconut oil and salt, and mix until evenly coated.

3. Lay the vegetables out on a large (or two smaller) baking sheet in a single layer. Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting.

4. Make the dressing, pour over kale and massage the kale until evenly coated.

5. Combine the veggies, shredded coconut, and kale. Mix and enjoy!


For me, salads need a little bit of an adjustment when it comes to cooler weather. I naturally begin to crave more warming foods and wanted to create a salad that satisfies my fall and winter taste. So we go, this roasted beet and butternut squash kale salad with a creamy coconut dressing is my new go-to fall salad recipe. You get all of the warming and satisfying nutrients from the squash and beets while also flooding your body with the powerful detoxifying and energy giving nutrients in the kale and coconut. It is a win win all around! :)