Courtesy of the Healthy Way, Sturgeon Bay
Ingredients
Salad Ingredients
- 1 large butternut squash, peeled & cut into ½-inch chunks
- 1 can chickpeas, drained & rinsed
- 2 Tbls olive oil
- 1 Tbls curry powder
- 1 pinch cayenne
- 1 bunch kale (any variety), chopped
- ½ bunch cilantro, chopped
- 1 cup honey roasted pecans (Now Brand is yummy)
- 1 cup dried cranberries
Dressing
- ¼ cup tahini
- ½ cup olive oil
- 2 Tbls white wine vinegar
- 1 Tbls maple syrup
- 1 tsp sea salt (more to taste)
Instructions
Toss butternut squash, chickpeas, olive oil, curry powder and cayenne in a large bowl. Transfer mixture to sheet pan and spread out evenly. Bake at 400 degrees for approximately 45 minutes, or until squash is soft and slightly browned. Cool to room temperature. Whisk all dressing ingredients together in a small bowl. Combine all salad ingredients together in a large bowl. Toss with tahini dressing and taste for salt.
*This salad holds in the fridge for about 4 days. ENJOY!
