Butternut Squash Kale Salad with Roasted Chickpeas and Tahini Dressing
Serves 4
5 mins prep
25 mins cook
30 mins total
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!
Lemon Tahini Dressing:
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!
