1 bunch of kale, ribs removed & chopped
1 tablespoon extra-virgin olive oil
Pinch sea salt
1 can chickpeas (400 grams), rinsed and drained
1 medium butternut squash, sliced into ¾” cubes
¼ cup pepitas pumpkin seeds without the shell
1 tablespoon chipotle paste
4 tablespoons extra-virgin olive oil
1 large clove of garlic, minced
1 teaspoon sea salt
1 pinch red chili pepper flakes
1 tablespoon lime juice
Add all ingredients to a small bowl and whisk until combined.
Preheat oven to 420°F/215°C
Add the squash and chickpeas into a medium bowl and pour the sauce over the top. Use a spoon to mix it all together until everything is evenly coated. Spread the mixture evenly on a large baking sheet and roast in the oven for 35-40 minutes. Halfway through turn the tray and give everything a quick stir. When the squash is tender and caramelized remove from oven and let stand 5 minutes. While the squash mixture is baking, place the chopped kale in a big salad bowl; drizzle with 1 tablespoon of olive oil and sprinkle with pinch of sea salt. Massage the leaves for about 30 seconds (the leaves should grow darker and more fragrant).
Add the squash mixture to the kale; top with pepitas and toss everything. Enjoy!
This salad can be eaten hot or cold; stores well in the fridge for up to 3 days; serves 4.