Warm Kale Salad with Roasted Butternut Squash
Ingredients
The salad
-
1
medium
butternut squash
-
1
tablespoon
olive oil
-
½
teaspoon
fine sea salt
-
¼
teaspoon
black pepper
-
1
can (15 ounces)
chickpeas
-
2
bunches
curly kale
-
¼
cup
roasted salted pumpkin seeds
-
1
medium
Honeycrisp apple
Tahini dressing
-
½
cup
tahini
-
3
tablespoons
apple cider vinegar
-
2
tablespoons
soy sauce
-
2
teaspoons
dried parsley
-
2
tablespoons
lemon juice
-
2-3
cloves
garlic
-
as needed
water
to thin
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Toss butternut squash cubes with olive oil, salt, and pepper, then spread on the sheet pan.
- Roast the squash for 15 minutes.
- Pat chickpeas dry and toss with olive oil and salt, then add to the sheet pan after 15 minutes.
- Continue roasting for another 25-30 minutes until the squash is golden and the chickpeas are crisp.
- In a skillet, heat olive oil and sauté the kale for 2-3 minutes until bright green and tender.
- Whisk together tahini, apple cider vinegar, soy sauce, parsley, lemon juice, and minced garlic in a bowl, adding water to reach desired consistency.
- Combine the warm kale, roasted squash, chickpeas, pumpkin seeds, and diced apple in a large bowl, then drizzle with tahini dressing.
Nutrition Facts (estimated)
Servings
4 servings
Calories
497
Total fat
26g
Total carbohydrates
57g
Total protein
20g
Sodium
637mg
Cholesterol
0mg
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