​Kale Salad with Roasted Squash & Maple Pepitas

​Kale Salad with Roasted Squash & Maple Pepitas




For the Chickpeas:

  • 2 15-oz cans chickpeas, rinsed and drained
  • Drizzle of grapeseed oil
  • Salt

For the Squash:

  • 1 small winter squash like butternut or kabocha, peeled and chopped into ½ inch cubes
  • Drizzle of grapeseed oil
  • Salt

For the Salad:

  • ½ cup pepitas
  • 2 Tbsp maple syrup
  • 2 bunches of kale, stemmed and chopped
  • 1 lemon, juiced
  • 2 Tbsp tahini
  • 3 Tbsp extra virgin olive oil
  1. Preheat oven to 400°F. On a parchment-lined sheet tray, toss chickpeas with grapeseed oil and salt and roast until crispy, about 45-60 minutes, tossing once.
  2. On a second parchment-lined sheet tray, toss squash with grapeseed oil and sprinkle with salt. Roast in oven until soft and lightly browned, about 25 minutes.
  3. Meanwhile in a small skillet, toast pepitas until they are golden and start to pop. Drizzle maple syrup and stir as the moisture evaporates, about 2 minutes. Remove to a plate and cool.
  4. In a large bowl, combine kale, lemon juice, tahini, olive oil and a generous sprinkle of salt. Massage with your hands until it softens, about 2 minutes.  Toss in chickpeas, squash and pepitas and serve or store in the fridge for lunches for the week.