Kale Salad with Roasted Butternut Squash & Chickpeas

I saw this recipe recently on foodiecrush.com and thought it would be great for a vegetarian meal but I served it as a side salad with a frittata!

This salad has kale, roasted butternut squash and chickpeas with a tahini dressing. I will be using this dressing on other things because I really liked it. I  added more honey to the salad dressing since I like my dressings a bit sweet & I doubled the recipe.. use as much as you like & if you have left-over dressing, keep it in the fridge to use on anything else! It is good on roasted vegetables, as a dip… drizzled on cooked fish….

The kale wilts as the hot roasted butternut and chickpeas are added to it.

I really loved this salad.

Link to the original salad recipe http://www.foodiecrush.com/kale-salad-with-butternut-squash-chickpeas-and-tahini-dressing/

Here is the recipe with some changes that I made

Ingredients

Salad

1 bag of baby kale

2 cups diced butternut squash …I used a small butternut squash & cut the flesh into cubes

1 can of drained chickpeas

1 – 2 tbsp curry powder *** I used 2 tbsp of curry powder, so it depends on how much curry flavour you want!

2 tbsp vegetable oil

Kosher salt

Optional: 1/2 cup pecans, you can use candied pecans in this salad if you have them…

Dressing

4 tbsp tahini

1/2 cup olive oil

2 tbsp white wine vinegar

1 tbsp honey

1/2 tsp kosher salt or to taste

Method 

Preheat oven to 450f

You will need a baking sheet

1. Put the baby kale into a large bowl, I wash the kale even if it says it is pre-washed so if you want to wash it, dry the kale really well before putting it into the bowl
2. Put the butternut squash drained chickpeas onto the baking sheet.
3. Sprinkle on the curry powder & drizzle with oil. Toss well so the butternut squash & chickpeas are coated with the oil & curry powder. Sprinkle with some salt
4. Put the baking sheet into the preheated oven
5. Roast for approximately 15-20 minutes until the butternut squash is tender & the chickpeas are starting to brown
6. Add the warm butternut squash & chickpeas to the kale
7. Mix the dressing & toss into the salad
8. Add pecans if using & toss

Enjoy!