This warm kale salad is an easy vegan fall recipe that's perfect for meal prep or as a holiday side dish. It's made with butternut squash, pumpkin seeds, and roasted chickpeas and topped with a creamy tahini dressing.
2bunchescurly kalesliced into bite size pieces, see note #2
¼cuproasted salted pepitas(pumpkin seeds)
1mediumhoneycrisp applediced, see note #3
Tahini Dressing
½cuptahini
3tablespoonsapple cider vinegar
2tablespoonssoy saucesub tamari to make gluten-free
2teaspoonsdried parsley
2tablespoonslemon juice
2-3clovesgarlicminced
wateras needed to thin
Instructions
Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil for easy cleanup (optional).
In a large bowl, toss the diced butternut squash with 1 tablespoon oil, ¼ teaspoon salt, and pepper. Place on the sheet pan, careful not to overlap or overcrowd. Roast for 15 minutes on the middle oven rack at 425F.
Meanwhile, pat chickpeas with a towel/paper towel to remove any excess moisture. Using the same bowl you did for the squash, toss chickpeas with 1 teaspoon olive oil and ¼ teaspoon salt.
Remove butternut squash from the oven after 15 minutes. Add the chickpeas to the pan, careful not to overlap. Return to the oven for another 25-30 minutes, until the squash is golden and the chickpeas are crisp.
Meanwhile, place a large skillet over medium heat. Once hot drizzle in 1 teaspoon of oil. Add the kale and sauté until bright green and softened but not completely wilted, about 2-3 minutes. The goal is to make the kale more tender.
Make the tahini dressing: In a pint sized ball jar or small bowl, whisk together all ingredients (except water) until smooth. Add water, 1 teaspoon at a time, until it is a drizzle-able consistency.
To assemble one large salad: Toss together the kale, squash, chickpeas, pepitas, apple, and tahini goddess dressing. Serve topped with additional freshly ground black pepper to taste.
Video
Notes
Butternut squash: You can use pre-sliced butternut squash to make prep quicker. If using frozen butternut squash, first thaw the squash. Reduce squash cook time to 25-30 minutes total.
Kale: One bunch of kale is usually 5-8 ounces (with stems). Aim for 12-16 ounces of kale, which you can also buy pre-sliced in a bag. The kale will shrink when cooked. I usually remove stems before tearing or slicing kale into bite sized pieces.
Leftovers: Keep refrigerated in a closed container for 3-4 days for best quality. I recommend storing the dressing separately if you are making these for meal prep.