Kale & Chickpea Salad

Ingredients (salad): 

• 2 lb butternut squash

• 1-2 tsp  olive oil

• Salt and pepper to taste

• 4-5 cups chopped kale

• 15 oz canned chickpeas

• 2 tsp olive oil

• 1/4 tsp salt

• 1 cup pomegranate seeds

• 1/4 cup crumbled feta cheese (optional but delicious) 

Ingredients (chickpea seasoning): 

• 1/4 tsp smoked paprika

• 1/4 tsp garlic powder

• 1/4 tsp ground cayenne pepper

• 1/8 tsp ground cumin

• 1/8 tsp black pepper

 Ingredients (dressing): 

• 2 tbsp olive oil

• 2 tbsp orange juice or juice of orange

• 2 tsp apple cider vinegar

• 1/8 tsp salt

• 1/8 tsp pepper

Directions:

1. Preheat oven to 400 degrees F

2. Peel and cube squash and toss with 1-2 tsp oil. Season with salt and pepper and place in a single layer on a lined baking sheet. Bake for 15 min.

3. Wash and dry your chopped kale. Add to a large bowl and drizzle kale with 1 tsp of olive oil. Massage the kale with your fingers until kale darkens in colour. Set aside.

4. Whisk together dressing ingredients and set aside.

5. Drain, rinse, and blot chickpeas dry with paper towels. Toss with 2 tsp oil and season with 1/4 tsp salt. Place them, spread out, on a baking sheet.

6. After the squash has been roasting for 15 minutes add your chickpeas to the oven and set timer for additional 20 minutes.

7. Once out of oven, sprinkle the seasoning blend over the hot chickpeas and mix to coat.

8. Top your kale with squash, pomegranate seeds, chickpeas and optional feta cheese. Drizzle with dressing.