Step 1

Pre-heat oven to 425 degrees F.  Peel butternut squash, but it in half, scoop out all the seeds and dice into bite size pieces.  On a large sheet pan, toss together butternut squash, olive oil and salt.  Roast squash until fork tender, 30-40 minutes.

Step 2

Add all dressing ingredients to a small bowl, or jar, and mix until combined.  You may need to add extra water/oil depending on the consistency of your tahini.  The brand I buy is pretty liquidy.  Add chopped kale to a large bowl and drizzle on about 1 tablespoon of the dressing.  Use your hands to massage the dressing into the kale for about 30 seconds.

Step 3

Next, add the roasted butternut squash and remaining ingredients and mix until combined.  Top with fresh parsley, if desired and drizzle on desired amount of salad dressing for your individual serving.