Spicy Kale and Chipotle Chickpea and Roasted Butternut Squash Salad

• Produce

  • 1 Butternut squash (about 2 pounds, medium
  • 1 can Chickpeas
  • 1 very large bunch Kale
  • 1 pinch Red chili pepper flakes

• Condiments

  • 1 tbsp Chipotle paste
  • 1 tbsp Lime juice

• Baking & Spices

  • 1 pinch Chipotle smoked sea salt or regular sea salt
  • 1 tsp Spice bar chipotle smoked sea salt or regular sea salt, Raw

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pepitas

• Other

  • 1 large clove Garlic or 1 teaspoon crushed

Found on asaucykitchen.com

Description

Ingredients

• 1 very large bunch of kale, ribs removed and chopped
• 1 tablespoon extra virgin olive oil
• pinch of chipotle smoked sea salt or regular sea salt
• 1 can chickpeas, rinsed and drained (400 grams)
• 1 medium butternut squash (about 2 pounds), peeled and sliced into ¾-inch cubes
• 1/4 cup pepitas (pumpkin seeds without the shell)
• 1 tablespoon chipotle paste
• 4 tablespoons extra virgin olive oil
• 1 large clove garlic or 1 teaspoon crushed
• 1 teaspoon Raw Spice Bar Chipotle Smoked Sea Salt or regular sea salt
• 1 pinch red chili pepper flakes
• 1 tablespoon lime juice (about half a lime)

Directions

• To make the dressing add all of the ingredients to a small bowl or jar and whisk until combined.
• Preheat oven to 420°F/ 215°C.
• Add the diced butternut squash and chickpeas to a medium sized bowl and pour the chipotle sauce over the top. Use a spoon to mix it all together until everything is evenly coated. Spread the squash chickpeas in a single layer out on a large baking sheet and place in the oven to roast for 35-40 minutes or until the squash is tender and caramelize on the outside. Halfway through roasting take turn the tray around in the oven and give everything a quick stir.
• When the squash and chickpeas are almost done in the oven get the kale ready. Place the chopped kale in a big salad bowl. Drizzle 1 tablespoon of olive oil and sprinkle a small pinch of the sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time. This should take about 30 seconds before the leaves grow darker in color and fragrant.
• After you have removed the squash and chickpeas from the oven, let cool for about 5 minutes before adding to the kale. Top with the pepitas and toss everything to combine and enjoy.