Spicy Kale and Chipotle Chickpea and Roasted Butternut Squash Salad
A vibrant, nutrient-dense salad featuring massaged kale, spicy roasted chickpeas with smoky chipotle heat, and caramelized butternut squash. Dressed with a bright lime-tahini dressing, it’s hearty enough for dinner yet nourishing for lunch.
Ingredients
- 1 medium butternut squash about 2 pounds, peeled and cut into ¾-inch cubes
- 1 bunch curly kale about 8 cups, stems removed and roughly chopped
- 1 can 15 oz chickpeas, drained and thoroughly dried
- 2 tablespoons olive oil divided
- 1-2 tablespoons chipotle in adobo sauce adjust to your heat preference
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ cup pumpkin seeds pepitas, toasted
- ¼ cup dried cranberries or cherries
- ½ red onion thinly sliced
- Salt and freshly ground black pepper to taste
- For the Dressing:
- 3 tablespoons tahini
- 2 tablespoons fresh lime juice
- 1 tablespoon maple syrup
- 1 small garlic clove minced
- 2-3 tablespoons water to thin
- ¼ teaspoon salt
- Pinch of cayenne optional
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Prepare the butternut squash by tossing the cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on half of your baking sheet, leaving room for the chickpeas.
- Mix the chipotle seasoning by combining chipotle in adobo, smoked paprika, cumin, garlic powder, ¼ teaspoon salt, and the remaining tablespoon of olive oil in a bowl. Add the dried chickpeas and toss until evenly coated.
- Spread the chickpeas on the other half of the baking sheet and roast both chickpeas and squash for 25-30 minutes, stirring halfway through. The squash should be tender and caramelized, and the chickpeas should be crispy.
- While everything roasts, prepare the kale by placing it in a large bowl. Add a pinch of salt and massage with your hands for 2-3 minutes until the kale becomes softer and darker in color.
- Make the dressing by whisking together tahini, lime juice, maple syrup, minced garlic, salt, and cayenne if using. Add water a tablespoon at a time until you reach a pourable consistency.
- Assemble the salad by combining the massaged kale with the roasted butternut squash, chipotle chickpeas, red onion slices, pumpkin seeds, and dried fruit.
- Drizzle with the tahini dressing and toss gently to combine. Taste and adjust seasoning if needed.
Notes
- The salad components can all be prepared up to 3 days ahead and stored separately in the refrigerator. Just dress right before serving.
- Massaging the kale is crucial—don’t skip this step! It breaks down the tough fibers and makes the kale much more palatable.
- For a time-saving hack, many stores sell pre-cut butternut squash. Just make sure the pieces are relatively uniform in size.
- This salad keeps beautifully in the refrigerator for up to 3 days, even when dressed, making it perfect for meal prep.
- The heat level is customizable—start with less chipotle if you’re sensitive to spice and add more to taste.