Roasted Beetroot & Squash Kale Salad with Pan-fried Cannellini Beans & a Creamy Tahini Ginger Dressing

Roasted Beetroot & Squash Kale Salad with Pan-fried Cannellini Beans & a Creamy Tahini Ginger Dressing

This recipe proves that salads aren’t just for summer. This light but warming winter recipe is full of fibre rich seasonal ingredients such as circulatory boosting beetroot, beta-carotene crammed butternut squash, detoxifying kale garnished with a warming ginger dressing full of immune supporting zinc and vitamin E from the tahini.
Whilst the pomegranate garnish not only adds a jewel-like pop of colour but are championed for their rich antioxidant and immune supporting vitamin C content.
Prep Time30 minutes
Cook Time40 minutes
Servings: 2
Course: Main Course



  • 250g beetroot, washed and chopped into wedges
  • 500g squash, peeled and chopped into wedges, seeds removed but set aside - don’t discard!
  • 5 tsp coconut oil, melted
  • 1 tbsp thyme leaves
  • 100g kale, washed, stems removed and roughly chopped
  • Juice of ½ lemon
  • Pinch of sea salt and black pepper

Creamy Tahini and Ginger Dressing

  • 50g light tahini
  • 1 tsp grated ginger
  • Juice of ½ lemon
  • ½ tsp coconut aminos
  • Pinch of sea salt

Pan-fried Beans

  • 235g cooked cannellini beans
  • 2 tsp coconut oil
  • 2 tsp fresh thyme leaves
  • 2 garlic cloves, sliced
  • 1 ½ tsp coconut aminos 
  • Pinch of sea salt and ground black pepper

To serve / to garnish: 

  • Thyme leaves, 2 tbsp pomegranate seeds, roasted pumpkin seeds


  • Preheat the oven to 190°C/375°F/Gas Mark 5 and line two baking trays with parchment paper.
  • Place the beetroot and squash onto separate trays to prevent the beetroot from colouring the squash. Coat with 4 tsps of coconut oil, sprinkle with thyme leaves and season with salt and pepper. 
  • Cook the beetroot for 10 minute, then add the squash and continuing roasting for 20 minutes until the beetroot is tender and the squash is golden. 
  • Meanwhile rinse the squash seeds, discard any pulp and pat dry. Place on a small lined baking tray, drizzle with 1 tsp coconut oil and season with salt and pepper. Roast in the oven for 15-20 minutes or until golden and crispy. 
  • Next, place the kale in a bowl with the lemon juice and a pinch of salt. With clean hands, massage for 2 minutes. Set aside.
  • Once the beetroot, squash and seeds have roasted, remove from the oven and set aside to cool slightly in the trays. They want to be warm when serving, not piping hot. 

Creamy Tahini and Ginger Dressing

  • Add all the ingredients to a mini food processor and blend until smooth and creamy. You may need to add small splashes of filtered water to loosen for a pourable consistency.  
  • Taste and adjust seasoning if needed. Set aside.

Pan-fried Beans 

  • Heat a medium-large frying with coconut oil. 
  • Place all the ingredients into the pan, except the coconut aminos and gently stir to combine. Cook for 10 minutes or until golden. Occasionally, gently stir or shake the pan to prevent the ingredients sticking but avoid squashing and mushing the beans. When the skin of the beans dry and crisp, add the coconut aminos and cook for 2 more minutes. 

To assemble 

  • In a large bowl, combine the kale, warmed beetroot and squash and then divide into two and place in salad bowls.
  • Add the pan-fried beans and drizzle over the creamy tahini dressing.
  • Top with the roasted pumpkin seeds, pomegranate, extra thyme leaves and cracked black pepper. 


Massaging kale helps to tenderize and soften the tough and fibrous leaves, making it easier to chew and digest whilst also infusing the leaves with lemon and salt. 
If you can find pomegranate, try using dried cranberries or cherries instead.
Allergens: sesame


Recipe by Vegan Natural Chef student Teigan Mae