ROASTED BUTTERNUT SQUASH KALE SALAD WITH CHICKPEAS AND RAISINS

 Ingredients:

2 lb butternut squash

1-2 tsp avocado oil or olive oil

salt and pepper to taste

4-5 cups chopped curly kale

15 oz canned chickpeas

2 tsp avocado oil or olive oil

¼ tsp salt

1 cup raisins

honey for drizzling

¼ cup crumbled goat cheese

Crispy Chickpea Seasoning Blend

¼ tsp smoked paprika

¼ tsp garlic powder

¼ tsp ground cayenne pepper

⅛ tsp ground cumin

⅛ tsp black pepper

ZESTY ORANGE DRESSING

2 TBSP avocado oil or olive oil

2 TBSP orange juice (I juiced a mandarin orange)

2 tsp apple cider vinegar

⅛ tsp salt

⅛ tsp pepper

Directions:

Preheat oven to 400 degrees F.

Peel and cube your squash and toss with 1-2 tsp oil. Season with salt and pepper (I add about 1/8 tsp of each) and place in a single layer on a greased or lined baking sheet. Set timer for 15 minutes.

Next wash and dry your chopped kale. Add to a large bowl and drizzle kale with 1 tsp of your favorite healthy oil and a pinch of salt. Massage with your fingers until kale darkens in color and takes on a velvety texture. 

Whisk together dressing ingredients and set aside.

 Toss chickpeas ( make sure they are completely dry) with 2 tsp oil and season with 1/4 tsp salt. Place on a small baking sheet and spread them out a bit. Drizzle raisins with a teeny bit of oil and place on the opposite side of the chickpeas.

After the squash has been roasting for about 15 minutes add raisins and chickpeas to the oven and set timer for additional 20 minutes. The squash will continue roasting away as the chickpeas crisp up and the cranberries lightly roast and burst.

Once everything is ready, pull above from the oven and drizzle some honey over the raisins.

Next sprinkle the seasoning blend over the hot chickpeas and mix it all up to coat.

Top your kale with fresh from the oven squash, cranberries, and chickpeas and optional feta cheese. Serve with dressing for drizzling.