Butternut Squash Kale Salad with Roasted Chickpeas
Ingredients
- 1 15 oz can chickpeas rinsed and dried
- 1 cup cubed butternut squash
- 1/2 Tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 5-6 cups chopped kale
- 1 tsp lemon juice
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
Lemon tahini dressing
- 3 Tbsp Tahini
- 2 tsp lemon juice
- 1/2 Tbsp nutritional yeast
- 1/4 tsp garlic powder
- ~ 2-3 Tbsp water (to thin)
Preparation
Roasted vegetables
Preheat oven to 425F.
Toss butternut squash and chickpeas in paprika, garlic powder, olive oil and sea salt.
Spread on a parchment lined baking sheet and cook for 25 minutes, tossing once halfway.
Kale
In a large bowl, drizzle kale with a little lemon juice and oil.
Massage with hands until tender and reduced in size.
Tahini dressing
Combine all ingredients in a small bowl.
Add water by the tablespoon to thin until desired consistency is reached.
Assemble
Place kale in a large salad bowl and toss with lemon tahini dressing.
Top with roasted chickpeas, butternut squash, pumpkin seeds and dried cranberries.
Sprinkle on extra nutritional yeast if desired and enjoy.
Notes
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 4
