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:
š 1 butternut squash (peeled, seeds removed, and diced small)
š„« 1 can (15.5 oz) chickpeas (drained and rinsed)
š¶ļø 1 teaspoon paprika
šæ 1 teaspoon garlic powder
š§ 1 teaspoon salt
š¶ļø 1/4 teaspoon cayenne pepper
š« 3 tablespoons olive oil (for roasting)
š„¬ 1 head kale (leaves torn from stems)
š« 1 tablespoon olive oil (for massaging kale)
š 1 tablespoon lemon juice (for massaging kale)
š§
1 small red onion (sliced)
š 1/3 cup craisins
š° 1/4 cup roasted pepitas
For the Tahini Dressing:
š« 1/4 cup extra virgin olive oil
š„ 1/4 cup tahini
š 1/3 cup lemon juice
šÆ 2 tablespoons honey
š§ 1/2 teaspoon salt
š§ 1 clove garlic (minced)
š§ 1/4 cup water (to thin the dressing)
Instructions
1- Preheat the Oven:
- Preheat your oven to 425Ā°F (220Ā°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