Description
Sweet roasted squash, crispy cinnamon-kissed chickpeas, and fresh baby kale meet in this cozy-meets-fresh autumn salad. Drizzled with a silky maple-tahini dressing, it’s a vibrant side or hearty vegetarian main that feels just as at home at a Friendsgiving feast as it does in your weekday lunchbox.
Ingredients
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1 can (15 oz) chickpeas, drained & rinsed, patted dry
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2 cups cubed butternut squash
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2 tbsp olive oil
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1 tsp cinnamon
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Salt & pepper, to taste
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4 cups baby kale (or mixed greens)
Dressing:
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3 tbsp tahini
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2 tbsp maple syrup
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2 tbsp lemon juice (plus zest for extra zing)
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1–2 tbsp water (to thin)
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Pinch of salt
Instructions
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Preheat Oven – Heat to 400°F (200°C). For extra caramelization, place the baking sheet in the oven while preheating.
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Season & Roast – Toss chickpeas and squash with olive oil, cinnamon, salt, and pepper. Spread in a single layer on the hot sheet. Roast 25–30 min, shaking halfway, until chickpeas are crisp and squash edges are golden.
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Make Dressing – Whisk or shake tahini, maple syrup, lemon juice, and salt in a jar. Add water gradually until smooth and pourable.
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Assemble Salad – Arrange kale on plates or a platter. Top with warm squash and chickpeas. Drizzle generously with dressing. Garnish with pepitas or an extra sprinkle of cinnamon for flair.
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Notes
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Dry chickpeas thoroughly before roasting for maximum crispiness.
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Massage kale with a teaspoon of dressing before topping—it softens leaves and mellows flavor.
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For make-ahead meals, store components separately and combine just before serving.
- Prep Time: 10 min
- Cook Time: 30 min