Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing
User Reviews
4
Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing
Description
The Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing starts with kale carefully prepared by removing tough ribs and slicing into ribbons. Cilantro is added for freshness. Roasted butternut squash and chickpeas are coated with olive oil, curry powder, cayenne, and salt, then baked until tender and lightly browned, adding warmth and a touch of spice to the salad.
For the dressing, tahini is blended with olive oil, white wine vinegar, honey, and salt to create a smooth, slightly tangy, and mildly sweet sauce that complements the savory roasted vegetables and fresh herbs. The roasted vegetables, kale, and candied pecans are combined and tossed in the tahini dressing.
Letting the salad rest allows the kale to soften slightly, absorbing some dressing and blending flavors. The combination of textures—crunchy pecans, tender squash, chewy kale, and creamy dressing—makes this salad satisfying as a light meal or a colorful side dish.
Ingredients
For the Salad
- 1 kale bunch
- ½ cup cilantro plus more for garnish, chopped
- 2 cups butternut squash large diced
- 1 15 ounce chickpeas garbanzo beans, drained and rinsed, canned
- 2 tablespoons extra virgin olive oil
- 1 tablespoon curry powder
- pinch cayenne pepper
- kosher salt
- ½ cup pecans candied
For 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 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.
User Reviews
Overall Rating
4
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