Kale and Roasted Red Kuri Squash Salad


So you may have seen on my Instagram- we accepted an offer on the house Thursday and are officially under contract! (!!!!)  It happened so fast, it was a whirlwind week and now we’re scrambling to figure out our next move.  We were thinking we’d travel for a bit and then find a place to rent when we get back, but when it started to become something that was actually going to happen we realized that we don’t have the cojones for that plan (insert worried emoji face here).  We feel like we’d be a little lost without a home base and we worried that the transition would be hard on the pups.  So, we’re looking for a rental in San Diego- the city where we met & fell in love, the incredible town that still houses so many of our favorite people!  And then, after we’ve settled for a hot minute we’re going to take the Bali trip we postponed when Carlos moved in with us.  I think we could use a couple of weeks of serious downtime to just breathe and count our lucky stars.  We seem to have a lot of them and we’re crazy grateful!  Thank you so much for all of the kind words on our house tour, for sharing the excitement with us, for being the raddest group of peoples in all of the internet!  And now, kale and roasted red kuri squash salad.  Red kuri squash is one of my absolute favorite of the winter squashes, if you haven’t tried it track it down and make it please!!!  xx- Sarah

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Kale and Roasted Red Kuri Squash Salad

Kale and Roasted Red Kuri Squash Salad


  • 1 medium red kuri squash
  • 2 large bunches lacinato kale
  • coconut oil
  • sea salt
  • 1/3 cup hazelnuts
  • 1/3 cup dried cranberries
  • 1/3 cup tahini
  • 1/3 cup mild white miso
  • 2 garlic cloves, crushed
  • 3 tablespoons minced shallot (one small shallot)
  • one large, juicy lemon
  • fresh cracked pepper
  • finishing salt


  • Preheat oven to 350 degrees.
  • Carefully cut red kuri squash in half, remove all seeds and strings.
  • Cut squash into half moons, toss lightly in coconut oil, sprinkle with sea salt and roast for 25-30 minutes, or until soft.
  • While squash is roasting prepare kale by washing and removing stems. Set aside.
  • Prepare dressing by combining tahini, miso, garlic, shallot, and juice from one lemon. Add additional water until dressing reaches a consistency you're pleased with (should be creamy but still easy to pour!)
  • Rough chop hazelnuts and place in a frying pan over medium heat. Cook until nuts are lightly browned and fragrant. Remove from heat and pan. Set aside.
  • When squash is almost done roasting, lightly coat frying pan with coconut oil and cook kale in two batches over medium-low heat until wilted.
  • On a large serving plate pile cooked kale, roasted squash, cranberries, and hazelnuts. Dress to your preference, top with fresh cracked pepper and finishing salt. Enjoy!


There will be extra squash and extra dressing- I eat them alone together as leftovers, or add the squash to other dishes! And the dressing is amazing on so many different things- roasted sweet potatoes, salads, grains, etc.


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Reader Comments

  1. Maren|

    This salad looks so delightful! I will definitely be trying it. Congratulations on going under contract on your house and the best of luck to you in your searches for a rental! 🙂

  2. thefolia|

    Best of luck with your new adventures and lots of luck…San Diego is a challenging place to find a reasonable rental especially if you want a home. The salad looks fabulous as usual!

  3. Rhode Izaguirre|

    This looks wonderful! I can’t wait to try it.
    Congratulations on the house, ooh, but won’t you miss it and all the special times you had there?
    I would have a tough time leaving such a lovely house. Well, I know, change is good.

  4. Olivia|

    we are just about to dive into this salad, thank you so much for the awesome recipe & inspiration! x

  5. Danielle|

    Amazing recipe. I added grated fresh ginger,a touch of tamari, and a minced, seeded Serrano chili to dressing. I also added a little rice wine vinegar. Also roasted squash with a sprinkling of curry powder. I have roasted beets with thyme that worked well on salad.

  6. Cindy|

    Made this for dinner today — sort of. No kuri, so I used an acorn squash. We don’t like “limpy” greens, so we used uncooked baby kale for the salad base. Had a few leftover green things (fresh green beans, bell pepper,..), so threw them in, too.
    We made the full amount of dressing, but used only about 1/8th of it. We’ll cut back when we make this the next time.
    And — there will definitely be a next time!
    We give it a very strong 4-out-of 5.

  7. Jenn|

    I made this tonight for dinner. It was very good. I substituted finely chopped celery for the miso but kept everything else the same. Not sure about the squash peel. I roasted the squash like it said with the peel on and it’s hard to get the peel off after it’s cooked. Should I have taken the peel off before roasting?