This is the perfect winter salad. This kale salad is the perfect compliment to any main dish or even best served on its own.
Kale Squash Chickpea Salad With Tahini Dressing
Servings 4 people
Ingredients
- 4 cups kale
- 1 cup cherry tomatoes halved
Tahini Dressing
- ½ cup tahini any brand works look for minimal ingredients
- 5 tbsp lemon juice about 2 lemons
- 2 cloves garlic
- 1 tbsp maple syrup or raw honey
- 1.5 tbsp olive oil
- 3 tbsp water add more if too thick
- Sea salt & pepper to taste
Chickpeas
- 1/2 Cup
- 1 tbsp avocado oil
- sea salt pepper
- 1 tsp garlic powder
- 1/4 tsp little cayenne
Delicata Squash
- 1/2 Delicata Squash
- 1 tbsp avocado oil
- sea salt pepper
- 1 tsp garlic powder
Instructions
Chickpeas
- rinse and dry- in a bowl mix with ingredients, cover and bake 400F 20-25 mins
Delicata Squash
- slice lengthwise remove seeds with a spoon and then slice 1/4 “ thick slices. in a mixing bowl add avocado oil (1 tbsp, 1 tsp garlic powder, sea salt, pepper) roast 400F 20-25 mins with chickpeas. set aside
Tahini Dressing
- Add all ingredients to a blender or nutribullet. Blend until smooth and combined.
- If you are using this salad dressing you may want to add a little extra water to thin out the consistency. If you are using it as a sauce you may want to leave as is. I generally add 3-5 tbsp of water depending.
- Store in an airtight container, glass bottle etc… stays good for 7-10 days in the fridge.
Salad
- In large bowl, mix together kale, cherry tomatoes, chickpeas and Delicata squash, drizzle tahini dressing and toss. Serve and Enjoy!
No products in the cart.