Spicy Kale and Chipotle Chickpea and Roasted Butternut Squash Salad

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Chipotle roasted chickpeas and butternut squash salad over a bed of massaged kale and topped with a handful of pumpkin seeds. Enjoy warm or cold
Course: Salad
Cuisine: American
Servings4 servings
Calories364 kcal
INGREDIENTS
Salad
  • 1 very large bunch of kale ribs removed and chopped
  • 1 tablespoon extra virgin olive oil
  • pinch of chipotle smoked sea salt or regular sea salt
  • 1 can chickpeas 400 grams, rinsed and drained
  • 1 medium butternut squash about 2 pounds, sliced into ¾-inch cubes
  • 1/4 cup pepitas pumpkin seeds without the shell
Chipotle Sauce
  • 1 tablespoon chipotle paste
  • 4 tablespoons extra virgin olive oil
  • 1 large clove garlic or 1 teaspoon crushed
  • 1 teaspoon Raw Spice Bar Chipotle Smoked Sea Salt or regular sea salt
  • 1 pinch red chili pepper flakes
  • 1 tablespoon lime juice about half a lime
INSTRUCTIONS
Chipotle Sauce
  1. To make the dressing add all of the ingredients to a small bowl or jar and whisk until combined.
Chickpeas & Squash
  1. Preheat oven to 420°F/ 215°C.
  2. Add the diced butternut squash and chickpeas to a medium sized bowl and pour the chipotle sauce over the top. Use a spoon to mix it all together until everything is evenly coated. Spread the squash chickpeas in a single layer out on a large baking sheet and place in the oven to roast for 35-40 minutes or until the squash is tender and caramelize on the outside. Halfway through roasting take turn the tray around in the oven and give everything a quick stir.
  3. When the squash and chickpeas are almost done in the oven get the kale ready. Place the chopped kale in a big salad bowl. Drizzle 1 tablespoon of olive oil and sprinkle a small pinch of the sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time. This should take about 30 seconds before the leaves grow darker in color and fragrant.
  4. After you have removed the squash and chickpeas from the oven, let cool for about 5 minutes before adding to the kale. Top with the pepitas and toss everything to combine and enjoy.
RECIPE NOTES

This can be eaten hot or cold – keeps well in the fridge for up to 3 days.


Peeling the butternut squash is optional


Calories: 365  Fat: 20 g Saturated fat: 3 g Carbohydrates: 45g Sugar: 7g Fiber:  9g Protein: 8g

I'm a fashion blogger and nutritionist, addicted to fashion, beauty, makeup. I am passionate about health, fitness and food related stuff.

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