Roasted Butternut Squash Kale, Chickpea Salad and a Creamy Tahini Dressing

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt reduces calories while maintaining creaminess

butternut squash

💰Cheaper: sweet potatoes

Sweet potatoes are often less expensive and provide a similar texture.

maple syrup

💰Cheaper: honey

Honey is a common substitute and typically less expensive.

pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are a more affordable option with a similar crunch.

Preheat the oven to 425°F.

Trim the ends of the squash, cut in half, take out the seeds and peel. Dice into small cubes. Place in a tray lined with parchment paper. Add the drained and rinsed chickpeas, season with paprika, garlic powder, salt, cayenne pepper and drizzle olive oil on top.

Toss together well and separate in a single layer, bake for 30 to 35 minutes until the squash is tender.

Make the dressing by combining all the dressing ingredients in a mason jar, shake until smooth and set aside.

Take the kale leaves off the stem, chop, wash and dry. Place the chopped kale in a large bowl, drizzle with 1 tablespoon of olive oil and 1 tablespoon lemon juice and massage with your fingers until kale darkens in color and takes on a velvety texture.

To the kale add the roasted squash and chickpeas, red onions, craisins, pepitas. Drizzle the dressing on top, toss everything together until coated in the delicious dressing and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens