Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing

• Vegetarian
• Gluten free

• Produce

  • 2 cups Butternut squash, large
  • 1 15 ounce can Chickpeas
  • 1/2 cup Cilantro
  • 1 bunch Kale

• Condiments

  • 1 tsp Honey
  • 2 tbsp Tahini

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 1 tbsp Curry powder
  • 1 Kosher salt
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin
  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 1/2 cup Candied pecans

Found on foodiecrush.com

Ingredients

• 1 bunch of kale
• ½ cup chopped cilantro, plus more for garnish
• 2 cups large diced butternut squash
• 1 15 ounce can chickpeas (garbanzo beans), drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 tablespoon curry powder
• pinch of cayenne pepper
• Kosher salt
• ½ cup candied pecans
• 2 tablespoons tahini
• ¼ cup extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• ½ teaspoon kosher salt

Directions

• Prepare the kale by cutting out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Add the chopped cilantro and toss to combine.
• Preheat the oven to 400 degrees F. Add the diced butternut squash and rinsed chickpeas to a baking sheet lined with foil. Drizzle with the extra virgin olive oil, curry powder and cayenne. Mix with your hands until the squash and chickpeas are well coated. Sprinkle with kosher salt and bake for 15-20 minutes or until squash is tender and chickpeas are lightly browned.
• Meanwhile add the dressing ingredients to a small mason jar. Shake to mix and taste for more seasoning if desired.
• Transfer the butternut squash and chickpeas to the bowl of kale. Add the candied pecans and drizzle with the tahini dressing. Toss to coat. Allow to rest for 10 to 30 minutes before serving so kale softens and flavors meld.