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!
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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)
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!
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