Roasted Butternut Squash Kale, Chickpea Salad

This Butternut Squash kale Salad has everything you want in a fall salad. Tender roasted squash, chick peas, kale, red onion, Craisins, pepitas all dressed in a creamy tahini dressing. It’s simple to make, pretty to look at as it is delicious to eat. 

—Ingredients—

1 butternut squash (peel, take out the seeds and dice small)

1 (15.5oz) chick peas (drained and rinsed)

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

3 tablespoons olive oil (for roasting the squash and chick peas)

1 head kale, leaves torn from stems

1 tablespoon olive oil to massage the kale with

1 tablespoon lemon juice to massage the kale with

1 small red onion (sliced)

1/3 cup craisins

1/4 cup roasted pepitas

—Dressing Ingredients—

1/4 cup extra virgin olive oil

1/4 cup tahini

1/3 cup lemon juice

2 tablespoons honey

1/2 teaspoon salt

1 clove garlic (minced)

1/4 cup water (to thin the dressing)

1. Preheat the oven 425°F.

2. Trim the ends of the squash, cut in half, take out the seeds and peel. Dice into small cubes. place in a tray line with parchment paper. Add the drained and rinsed chickpeas, season with paprika, garlic powder, salt, cayenne pepper and drizzle olive oil on top.

3. Toss together well and separate in a single layer, bake for 30 to 35 minutes until the squash is tender.

4. Make the dressing by combining all the ingredients in a mason jar, shake until smooth and set aside.

5. Take the kale leaves off the stem, chop, wash and dry. Place the chopped kale in a large bowl, drizzle with 1 tablespoon of olive oil and 1 tablespoon lemon juice and massage with your fingers until kale darkens in color and takes on a velvety texture.

6. To the kale add the roasted squash and chick peas, red onions, craisins, pepitas. Drizzle the dressing on top, toss everything together until coated in the delicious dressing and enjoy!

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