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. 

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven 425°F.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

Step 6

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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