Curry Roasted Chickpea and Butternut Squash Kale Salad with Tahini Dressing

Curry Roasted Chickpea and Butternut Squash Kale Salad with Tahini Dressing

Serves 2-4
Dietary Vegetarian
Meal type Lunch, Main Dish, Salad
Website Adapted from Foodiecrush

Ingredients

Candied Nuts

  • 1/4 cup sugar
  • 2 Cups walnut or pecan halves
  • 1/4 cup brown sugar
  • 1 Tsp cinnamon
  • pinch cayenne
  • pinch salt
  • 1 egg white (whisked)

Salad

  • 1 bunch kale (stems removed and chopped)
  • 1 red pepper (thinly sliced)
  • 1/2 cup dried cranberries
  • 1 butternut squash (peeled and cubed)
  • 1 can chickpeas (drained and rinsed)
  • 1 Tbsp olive oil
  • 1 Tbsp curry powder
  • pinch salt

Dressing

  • 1/4 cup apple cider vinegar
  • 2 Tbsp tahina
  • 1 Tsp honey
  • 1 Tbsp olive oil
  • 1/2 Tsp salt

Note

The nuts, squash, and dressing can all be prepared ahead of time. The candied nut recipe makes double what you need for this salad so you have plenty of extra for snacking! While this salad is a meal on it's own, it's also great topped with some chopped feta or goat cheese.

Directions

Candied Nuts
1. In a small bowl combine the sugars, salt, cayenne and cinnamon. In a separate bowl mix the nuts and egg white until the nuts are coated. Add the sugar mix and toss until well coated.
2. Preheat oven to 300 and line a baking sheet with parchment paper. Spread out nuts evenly on baking sheet and bake for 40 minutes, tossing after about 20. Remove from oven and let cool. (you'll only need about half of them...feel free to snack away!)
Dressing
3. Combine all ingredients in a tupperware or mason jar and shake well until combined.
Salad
4. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss chickpeas and squash with oil, curry powder, cayenne, and salt. Add chickpea mixture to baking sheet and bake for about 30 minutes, until squash is tender. Remove and let cool.
5. In a large bowl combine kale, dried cranberries, and red pepper. Add squash mixture and 1 cup of the candied nuts and toss with dressing. Let sit for about 30 minutes before serving so the kale has some time to soften.