Roasted Butternut Squash Kale, Chickpea Salad and a Creamy Tahini Dressing

This vibrant and nourishing salad combines the earthiness of roasted butternut squash, the heartiness of chickpeas, and the freshness of kale. Complemented by a creamy tahini dressing, it's a perfect dish for autumn or any time you crave something wholesome yet flavorful.

Ingredients

For the Salad:
🎃 1 butternut squash (peeled, seeds removed, and diced small)
🥫 1 can (15.5 oz) chickpeas (drained and rinsed)
🌶️ 1 teaspoon paprika
🌿 1 teaspoon garlic powder
🧂 1 teaspoon salt
🌶️ 1/4 teaspoon cayenne pepper
🫒 3 tablespoons olive oil (for roasting)
🥬 1 head kale (leaves torn from stems)
🫒 1 tablespoon olive oil (for massaging kale)
🍋 1 tablespoon lemon juice (for massaging kale)
🧅 1 small red onion (sliced)
🍇 1/3 cup craisins
🌰 1/4 cup roasted pepitas

For the Tahini Dressing:
🫒 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)

Instructions

1- Preheat the Oven:

• Preheat your oven to 425°F (220°C).

2- Prepare the Squash and Chickpeas:

• Trim the ends of the butternut squash, halve it, seed, peel, and dice small.
• Spread diced squash and rinsed chickpeas on a parchment-lined baking sheet.
• Season with paprika, garlic powder, salt, and cayenne pepper.
• Drizzle with olive oil and toss until evenly coated.
• Spread in a single layer.

3- Roast:

• Bake for 30 to 35 minutes, or until the squash is tender and lightly browned.
• Stir halfway through cooking.

4- Make the Dressing:

• In a mason jar, combine olive oil, tahini, lemon juice, honey, salt, minced garlic, and water.
• Shake vigorously until smooth and creamy.
• Adjust seasoning to taste and set aside.

5- Prepare the Kale:

• Remove the kale leaves from the stems, chop, wash, and dry thoroughly.
• In a large bowl, drizzle chopped kale with a tablespoon of olive oil and lemon juice.
• Massage the kale with your fingers for about 2-3 minutes until it darkens and becomes tender.

6- Assemble the Salad:

• To the massaged kale, add roasted squash and chickpeas, sliced red onions, craisins, and roasted pepitas.

7- Dress and Serve:

• Drizzle the creamy tahini dressing over the salad.
• Toss everything together until the ingredients are well-coated.
• Serve immediately and enjoy!

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Calories per Serving: Approx. 400
Nutritional Information (per serving):

• Proteins: 8g
• Fats: 22g
• Carbohydrates: 45g

Cooking Tips:

• Massage the kale to soften it and make it more palatable.
• Adjust the seasoning of the tahini dressing to your taste; more honey can be added for sweetness or more lemon juice for tanginess.

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Roasted Butternut Squash and Chickpea Salad with Tahini Dressing