Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing
Ingredients
The Salad
-
1
bunch
kale
-
½
cup
chopped cilantro
-
2
cups
large diced butternut squash
-
1
15 ounce can
chickpeas
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
curry powder
-
pinch
cayenne pepper
-
to taste
Kosher salt
-
½
cup
candied pecans
The Dressing
-
2
tablespoons
tahini
-
¼
cup
extra virgin olive oil
-
1
tablespoon
white wine vinegar
-
1
teaspoon
honey
-
½
teaspoon
kosher salt
Instructions
- Prepare the kale by removing the tough ribs and slicing it into ribbons.
- Combine the kale and chopped cilantro in a large bowl.
- Preheat the oven to 400°F.
- On a baking sheet, mix the butternut squash and chickpeas with olive oil, curry powder, cayenne, and salt.
- Bake for 15-20 minutes until the squash is tender and the chickpeas are lightly browned.
- In a mason jar, combine the dressing ingredients and shake to mix.
- Add the roasted butternut squash and chickpeas to the kale bowl, along with the candied pecans and tahini dressing.
- Toss everything to coat and let it rest for 10-30 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
16g
Total carbohydrates
22g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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