Fall Squash Salad

Fall Squash Salad

An Autumn Harvest Medley

Enjoy a delicious fall inspired salad, created in partnership with Haven's Kitchen and Droosh. The tender roasted squash is complemented by a special dressing that combines the best of both culinary worlds. It's crunchy, savory, and filled with vibrant flavors of autumn that will make you craving it every week!

Servings: 6 | Total Time: 40 minutes


  • 1 lb. cut butternut squash
  • 1 bunch kale, shredded
  • 1 honey-crisp apple, sliced
  • ½ cup toasted pecans
  • 8 oz. goat cheese, crumbled
  • Pomegranate seeds (optional)
  • ½ pouch Haven’s Kitchen Golden Turmeric Tahini
  • Juice of 3 lemons
  • Olive oil
  • 2 tsp of Droosh Everyday Spice Mix
  • Salt and pepper



  • Step 1 Preheat oven to 425 degrees F. Spread butternut squash out on a parchment-lined baking sheet.
  • Step 2 Toss with olive oil, salt, and pepper. Roast until lightly browned, about 30 minutes.
  • Step 3: In a small bowl or jar, combine Tahini, lemon juice, ½ cup olive oil, 2 tsp of Droosh Everyday Spice, salt, and pepper. Cover the jar and shake or whisk to combine.
  • Step 4 In a large bowl, combine kale, apple, pecans, goat cheese, and pomegranate seeds. When squash is finished cooking, allow to cool slightly and add to salad. Toss with dressing and serve. 

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