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Butternut Squash Kale Salad with Roasted Chickpeas & Tahini Dressing
RECIPE BY ARISHA FROM @wakeupandkale
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!
PREP TIME: 5 mins
COOK TIME:25 mins
TOTAL TIME: 30 mins
SERVINGS: 4 servings
INGREDIENTS:
● 1 15 oz can chickpeas rinsed and dried
● 1 cup cubed butternut squash
● 1/2 Tbsp olive oil
● 1/2 tsp paprika
● 1/2 tsp garlic powder
● 1/4 tsp sea salt
● 1 cup cubed butternut squash
● 1/2 Tbsp olive oil
● 1/2 tsp paprika
● 1/2 tsp garlic powder
● 1/4 tsp sea salt
● 5-6 cups chopped kale
● 1 tsp lemon juice
● 1 tsp lemon juice
● 1/4 cup pumpkin seeds
● 1/4 cup dried cranberries
● 1/4 cup dried cranberries
Lemon Tahini Dressing:
● 3 Tbsp Tahini
● 2 tsp lemon juice
● 1/2 Tbsp nutritional yeast
● 1/4 tsp garlic powder
● ~ 2-3 tbsp water (to thin)
● 1/2 Tbsp nutritional yeast
● 1/4 tsp garlic powder
● ~ 2-3 tbsp 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!
Arisha is a plant-based enthusiast and athlete from Vancouver, Canada with a passion for promoting a healthy yet balanced lifestyle.
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