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Squash and Grains Salad with Tahini Dressing

Easy to scale up or down, so perfect for a quick dinner or party offering! Choose grains that are high in protein, to ensure a macro-nutrient balance.

Serves 2


300g butternut squash

2 large handfuls kale

250g cooked mixed grains

Handful fresh coriander, chopped

2 tbsp sundried tomatoes (preferably semi-dried)

1/2 tsp smoked paprika

2 tsp tahini

Juice of 1 lemon


  1. Preheat the oven to 220 degrees Celcius. Cube the squash and place on a roasting tray with a little oil. Roast in the oven for 30 minutes, tossing half way through.

  2. Add the kale to a large bowl, and microwave for 15 seconds on full power to slightly wilt the leaves. Add in the grains, coriander, tomatoes and paprika. Season with salt and pepper and a tiny drop of olive oil.

  3. In a bowl, mix together the tahini and lemon, then add in water, a tbsp at a time, to achieve a thick dressing consistency.

  4. Once the squash is done, toss it into the salad, and serve with the dressing drizzled on top.



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