This salad is the essence of autumn on a plate. The combination of sweet, velvety, oven-caramelized butternut squash with slightly bitter, yet wonderfully softened kale through massaging creates an extraordinary contrast of flavors and textures. Each bite is an explosion of sensations – juicy, ruby-red pomegranate seeds burst in your mouth, adding refreshing acidity, while crunchy pecans (optional) introduce a buttery, deep flavor. The whole dish is brought together by a velvety, creamy dressing based on tahini paste and maple syrup, which is the perfect balance between sweetness, the acidity of lemon juice, and the nutty note of sesame. Visually, the dish delights with a richness of colors: deep green, intense orange, and shiny red. It is perfect as a hearty, standalone lunch, an elegant appetizer, or a side dish to roasted meats, such as turkey or chicken.
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First, prepare the oven. Set it to 200°C with the convection function on (or 220°C in top-bottom mode). In the meantime, take a large baking tray and line it with a sheet of baking paper.
Thoroughly wash the butternut squash under running water. Place it on a stable cutting board. Using a large, sharp chef's knife, cut off the hard end with the stem and the base. Then, carefully cut the squash in half lengthwise. Using a metal spoon, scoop out the seeds and fibrous flesh from the inside of both halves.
Place the halves of the pumpkin flat side down on the board. First, cut them into slices about 2 cm thick, and then cut each slice into cubes. You don't need to peel the pumpkin – its skin becomes soft and fully edible after roasting. Transfer all the chopped pieces to a large bowl.
In a bowl with the pumpkin, pour in 2 tablespoons (30g) of olive oil, add about half of the prepared salt (2-3 pinches) and pepper (1 pinch). Using your hands or a large spoon, mix everything thoroughly so that each cube of pumpkin is evenly coated with a thin layer of oil and spices. Then spread the marinated pumpkin on the prepared baking sheet, forming a single layer. Place in the preheated oven and bake for 25-30 minutes. The pumpkin is ready when a fork goes in easily, and its edges are appetizingly browned and slightly caramelized.
While the pumpkin is baking, prepare the sauce. In a small bowl or jar with a lid, add tahini paste, maple syrup, freshly squeezed lemon juice, the remaining 3 tablespoons (45g) of olive oil, and the rest of the salt and pepper.
Start mixing the ingredients in a bowl using a small whisk or fork. At first, the mixture may thicken and look curdled – this is a completely normal reaction of tahini. Without stopping the mixing, begin to add cold water, one tablespoon at a time. Thoroughly incorporate each portion of water before adding the next. Continue until the sauce reaches a smooth, uniform, and creamy consistency, similar in thickness to dressing or thin mayonnaise.
Thoroughly wash the kale leaves under cold running water. Dry them very carefully, preferably using a salad spinner or laying them out on a clean kitchen towel and gently patting them dry. Grasping the base of the stem, hold it with one hand while pulling the green leaves off with the other. The tough, woody stems are not edible, so you can discard them or use them for broth. Tear the leaves into smaller, bite-sized pieces with your hands and place them in a large salad bowl.
Drizzle the torn kale leaves with about one third of the prepared dressing. Now, perform the key step: using clean hands, start massaging the leaves. Rub the dressing into the kale, gently kneading and squeezing it for about 2-3 minutes. You will notice that during the massaging, the leaves will become darker, noticeably soften, and reduce in volume by almost half.
When the pumpkin is baked, take it out of the oven and let it cool slightly for 5-10 minutes. Then add the warm pumpkin to the bowl with the massaged kale. Sprinkle in the pomegranate seeds. If you choose the enriched version, add the crumbled feta cheese and pecans now (you can also toast them for a few minutes in a dry pan to enhance their aroma).
Drizzle the remaining maple-tahini sauce over everything. Using two large spoons, gently mix all the ingredients, trying to lift them from the bottom of the bowl upwards to avoid mashing the soft pumpkin cubes. Taste the salad and if you find it necessary, season it with an extra pinch of salt or pepper. Serve immediately while the pumpkin is still slightly warm.
Kale was one of the most popular vegetables in Europe until the end of the Middle Ages. Its popularity declined in favor of cabbage, only to make a triumphant return in the 21st century as a 'superfood' due to its extraordinary nutritional values.
The salad is best served on a large, flat platter to fully showcase its beautiful, contrasting colors. Before serving, it can be drizzled with a bit of maple syrup or oil. It pairs wonderfully with roasted chicken, turkey, or as a standalone, nutritious dish with the addition of cooked quinoa or chickpeas.
It's best to eat the salad right after preparation. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. Keep in mind that the kale will become softer over time. The dressing can be stored separately in a closed jar in the fridge for up to a week – it may thicken, so before using, just mix it with a little water.
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