Name: Butternut Squash Kale Salad with Roasted Chickpeas and Tahini Dressing
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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; 3 tbsp tahini; 2 tsp lemon juice; 1/2 tbsp nutritional yeast; 1/4 tsp garlic powder; ~2-3tbsp water ((to thin))

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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!

Butternut squash kale salad with roasted chickpeas and tahini dressing.

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!

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Butternut Squash Kale Salad with Roasted Chickpeas and Tahini Dressing

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Servings 4

Ingredients

1 15 oz can chickpeas rinsed and dried
1 c cubed butternut squash
½ tablespoon olive oil
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon sea salt
5-6 c chopped Kale
Drizzle of olive oil
1 teaspoon lemon juice
¼ c pumpkin seeds
¼ c dried cranberries

Lemon Tahini Dressing:

3 tablespoon tahini
2 teaspoon lemon juice
½ tablespoon nutritional yeast
¼ teaspoon garlic powder
~2-3tbsp water (to thin)

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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!

Keyword Winter Salad

Butternut Squash Kale Salad with Roasted Chickpeas and Tahini Dressing

📖 Recipe