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