Get ready to revolutionize your salad experience with a mouthwatering dish that's not just a meal, but a culinary adventure! This Kale Salad with Butternut Squash, Chickpeas, and Tahini Dressing is about to become your new obsession - a perfect blend of nutrition, texture, and irresistible flavors that will make you forget everything you thought you knew about healthy eating. Packed with roasted butternut squash, crispy chickpeas, and a creamy tahini dressing, this recipe is a game-changer that proves healthy food can be incredibly delicious and exciting.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 2 cups butternut squash, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the butternut squash roasts evenly and becomes tender and slightly caramelized.
- Prepare the butternut squash by peeling it and cutting it into 1-inch cubes. Place the cubed squash on a baking sheet lined with parchment paper.
- Drizzle the butternut squash with 1 tablespoon of olive oil and season with salt and pepper to taste. Toss to coat the squash evenly in the oil and seasoning.
- Roast the butternut squash in the preheated oven for about 20-25 minutes, or until it is tender and lightly browned, stirring halfway through to ensure even cooking.
- While the squash is roasting, rinse and drain the canned chickpeas. Pat them dry with a paper towel to remove excess moisture.
- In a large skillet over medium heat, add the chickpeas along with a pinch of salt and pepper. Sauté the chickpeas for about 5-7 minutes, stirring occasionally, until they are warmed through and slightly crispy. Remove from heat and set aside.
- In a small bowl, prepare the tahini dressing by whisking together the tahini, lemon juice, and the remaining tablespoon of olive oil. If the dressing is too thick, you can add a tablespoon of water at a time until you reach your desired consistency. Season with salt and pepper to taste.
- In a large mixing bowl, combine the chopped kale and the sautéed chickpeas. Once the butternut squash is done roasting, add it to the bowl with the kale and chickpeas.
- Drizzle the tahini dressing over the salad and toss gently to combine all the ingredients, ensuring the kale is well coated with the dressing.
- Serve the kale salad immediately, or let it sit for a few minutes to allow the flavors to meld. Enjoy your nutritious and delicious Kale Salad with Butternut Squash, Chickpeas, and Tahini Dressing!
Tips
- Massage your kale: Before adding other ingredients, gently massage the chopped kale with a little olive oil to soften its texture and reduce bitterness.
- Crisp chickpea secret: Pat chickpeas completely dry before sautéing to ensure they get that perfect crispy exterior.
- Roasting hack: Cut butternut squash into uniform 1-inch cubes for even roasting and caramelization.
- Dressing consistency matters: If your tahini dressing is too thick, slowly add warm water to thin it out, creating a smooth, drizzleable sauce.
- Make-ahead tip: You can roast the squash and prepare the chickpeas and dressing in advance, making final assembly quick and easy.
- Optional add-ins: Consider sprinkling some toasted pumpkin seeds or crumbled feta cheese for extra texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
