Roasted Butternut Squash and Chickpea Salad with 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.

#roastedvegetables #healthylunch #tahinidressing #autumnrecipes #kalesalad

YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Roasted Butternut Squash and Chickpea Salad with Tahini Dressing