Tahini Kale Salad with Spiralized Butternut Squash and Feta

gluten freevegetarian
Tahini Kale Salad with Spiralized Butternut Squash and Feta

Tahini Kale Salad with Spiralized Butternut Squash and Feta

How about that debate, eh?

Juuust kidding. No politics here. Take me out for a drink and I’ll talk politics, but this is not the place!

Right before the debate, Lu built my new desk (as I made dinner) and it’s now sitting in our living rom, like a big, giant TEASE, because I’m not moving in until Sunday.

This week kind of feels like the week before we got married: all I can think about is this new office! It’s so hard not to spend all day meandering the aisles of Home Goods, IKEA, West Elm, and Target! I literally have been scheduling one-hour spurts, where I let myself fill my Amazon cart up or peruse sites for cute desk accessories.

I’m really excited, can you tell?

Tahini Kale Salad with Spiralized Butternut Squash and Feta

I think the anxiousness and anticipation is also due to this pent up energy I have right now, because I hurt my foot on Saturday on an 11-mile training run, so I’ve been off it for the past few days, and I’m antsy! I’ve been religious about the training and haven’t missed a day, so I’m dying for a nice, invigorating run.

I bought new running sneakers on Saturday, because I realized my shoes were rubbing wrongly against the top of my foot and causing stress. Non bene.

But anyway, there’s a new recipe today! It’s another one of my easy go-to meals. Everything tastes better with a fried egg on top, right? You can’t really go wrong with that one. And a sprinkle of feta on top adds a lovely saltiness to this dish. The tahini kale is soft and fluffy, with a nuttiness that pairs well with the sweet butternut squash.

Tahini Kale Salad with Spiralized Butternut Squash and Feta

I love the way the Inspiralizer spiralizers butternut squash – easily, of course, but most importantly, the shape is so unique and you won’t find it on any other spiralizers out there. On Blade C, it’s a flatter noodle, that’s light and not too thick, so it cooks quickly and isn’t too overwhelmingly butternut-squashy.

Just sayin’.

Watch our video to learn how to spiralize a butternut squash using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Tahini Kale Salad with Spiralized Butternut Squash and Feta

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4

Ingredients

  • 1 large butternut squash peeled, Blade C, noodles trimmed
  • salt and pepper
  • 1 large bushel of kale chopped
  • 4 whole eggs
  • 1/4 cup crumbled feta
  • For the dressing:
  • 2 tablespoons tahini
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1/8 teaspoon garlic powder
  • 2 tablespoons water to thin + more as needed
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400 degrees. Place the butternut squash noodles out on a parchment paper lined baking sheet. Spritz with cooking spray, season with salt and pepper, and bake for 7-10 minutes or until softened.
  • Meanwhile, prepare the tahini dressing. Place all of the ingredients in the bottom of a large mixing bowl and whisk together until creamy. Taste and adjust to your preferences, if necessary. Add the kale into the bowl. Toss and then massage dressing into kale leaves, massaging until softened, about 1 minute.
  • Place a large skillet over medium-high heat. Once pan is hot, crack in the eggs and fry until egg whites set, about 5 minutes.
  • While eggs cook, divide the butternut squash into plates and add the kale salad. Top with fried egg and garnish with feta.

tahini kale salad with spiralized butternut squash & feta

 

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10 comments

Charly says:
How much is a bushel of Kale? Surely not what I've known as a bushel growing up on the farm??!?!?! Thanks!
Ali Maffucci says:
About 4-6 cups chopped kale!
Carol S says:
Ha!! I was thinking the same thing! Maybe say a "bunch"??
Stephanie says:
Yep! A bushel is 64 pints! Possibly an autocorrect?
Amber says:
Any way I can do this without tahini? I'm allergic to sesame
Sarah says:
I've seen people use thinned peanut butter or pureed pumpkin seeds to make tahini like sauces on other blogs and in cookbooks :) Maybe try one of those?
Anonymous says:
CANT WAIT TO TRY THIS RECIPE. I JUST GOT MY SPIRALIZER AND IT IS EVERYTHING YOU SAY IT IS. I ALMOST WANT TO BUY A 2ND ONE JUST IN CASE SOMETHING HAPPENS. TRIED THE GARLIC ZUCCHINI PARMESAN AND IT WAS A JOY TO MAKE AND BLISS TO EAT. THANK YOU SO MUCH.
Anonymous says:
DO YOU THINK I COULD WILT THE KALE.:? AS I AM WANTING TO MAKE THIS FOR MY MOM AND SHE HAS A HARD TIME CHEWING.
Helen says:
A word of warning on butternut squash: Don't do what I did, which was buy a beautiful organic squash then let it sit for a Very Long Time on the kitchen counter. It didn't spoil or develop soft spots, but when I went to spiralize the solid part, I discovered that the center of the squash neck had gotten just soft enough so it couldn't be held securely by the Inspiralizer. It just spun and spun and spun without producing those lovely squoodles I was anticipating. Lesson learned, and I hope someone else benefits from my mistake. Meanwhile, butternut and white bean soup is in the menu this week..

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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