Butternut Squash Kale Salad with Roasted Chickpeas and Tahini Dressing
Dark leafy kale, roasted butternut squash and warmly spiced chickpeas come together to create this cozy 30 minute winter salad. Topped with a homemade lemon tahini dressing that’s sure to be a total crowd pleaser!
This is one cozy winter salad that I just can’t get enough of! The combination of roasted butternut squash with crispy spiced chickpeas just does wonders. The best part is you can roast everything together in a single sheet pan and let the spices roast all together! It’s beautiful, simple, yet loaded with so many delicious flavours. Plus, when vegetables can taste this good, its always a WIN. I love combining this salad with my homemade lemon tahini dressing. It makes for the creamiest salad and get you that classic caesar dressing type of feeling without any dairy or eggs! It’s also vegan, gluten free and dairy free for all those with dietary restrictions. If anyone says they don’t like salad, they haven’t tried this recipe!
Butternut Squash Kale Salad with Roasted Chickpeas and Tahini Dressing
Ingredients
- 1 15 oz can chickpeas rinsed and dried
- 1 c cubed butternut squash
- 1/2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 5-6 c chopped Kale
- Drizzle of olive oil
- 1 tsp lemon juice
- 1/4 c pumpkin seeds
- 1/4 c dried cranberries
Lemon Tahini Dressing:
- 3 tbsp tahini
- 2 tsp lemon juice
- 1/2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- ~2-3tbsp water (to thin)
Instructions
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 half way.
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!
Super excited to try this one. Bookmarked!! I love the crispy, roasted chick peas. This will make for such a great, light fall dinner.
Hi Lee! It’s definitely a major hit in the fall season! Can’t wait to hear what you think 🙂
My favorite kale salad also uses a tahini dressing, but with sweet potatoes instead of butternut squash. But I’ve been obsessed with squash this season and will have to give your version a go!
Hi Anisha! Definitely let me know if you try it out! I’ve been adding butternut squash to all my salads this time of year and totally recommend!
This was really yummy! I didn’t have all the ingredients so I made some substitutes and it was still excellent. I will be making it again!
Hi Joan! I’m so happy you loved this recipe and were able to make it your own 🙂 Thank you!