Butternut Squash, Lentils and Kale Salad with Tahini Dressing

2 packages cubed organic butternut squash, from the produce department
3 tbsp organic olive oil, divided
Sea salt, to taste
Freshly ground organic black pepper, to taste
1 bunch organic kale, tough stems removed and leaves torn into bite-sized pieces
1/3 cup organic tahini
1/3 cup water
2 tbsp organic fresh lemon juice
1 cup organic lentils, cooked
1 cup organic pita chips


  1. Preheat the oven to 425˚. Line a baking sheet with parchment paper.
  2. In a large bowl, toss butternut squash with 1 tablespoon of olive oil, salt and pepper. Transfer to the baking sheet and roast about 30 minutes, stirring half way through the cooking time.
  3. While the squash is baking, place kale in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Using your hands, message kale leaves until it softens and wilts, about 3-6 minutes. Set aside.
  4. Whisk together tahini, water, lemon juice, and remaining tablespoon of olive oil. Add salt and pepper to taste.
  5. Divide kale, butternut squash, lentils, and pita chips into serving plates and drizzle with the tahini dressing.