Ingredients
Scale
- 1 medium butternut squash, peeled and cubed into 1-inch pieces
- 1 can (15 oz) chickpeas, rinsed and patted dry
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 large bunch of curly kale, stems removed and chopped
- 1 cup cooked quinoa
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup dried cranberries
- 2 ounces crumbled feta cheese (optional)
- 3 tablespoons tahini
- 1 tablespoon maple syrup
- The juice of 1 large lemon
- 1 clove garlic, minced
- 2–3 tablespoons warm water to thin
Instructions
- Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper. While the oven heats, peel the butternut squash, remove the seeds, and cut it into uniform cubes. Rinse the chickpeas and ensure they are very dry; this helps them get crispy in the oven.
- Place the butternut squash and chickpeas on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with smoked paprika, salt, and pepper. Toss until evenly coated. Spread them out in a single layer to ensure even roasting. Bake for 25 to 30 minutes, tossing halfway through, until the squash is tender and the chickpeas are slightly crisp.
- While the squash roasts, place the chopped kale in a large mixing bowl with the remaining tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it becomes dark green and tender. In a small jar, whisk together the dressing ingredients. Once the roasted vegetables are done, add them to the kale bowl along with the cooked quinoa, pumpkin seeds, and cranberries. Drizzle the dressing over the top, toss well, and sprinkle with feta cheese before serving.
- Cook Time: 45 minutes