Often it’s the simplest dishes that make for the tastiest meals.
Fresh, seasonal ingredients, a pinch of spices, and chopped herbs are all you really need to create a recipe that’s memorable.
Likewise, a fresh-baked tray of kabocha is easily one of the best parts of winter. Here, I’m putting it to use in a punchy, and yes, simple, salad recipe.
This recipe draws upon that natural heartiness of squash, baked with a little spice and tossed over crunchy, massaged kale to create a nourishing and satisfying salad.
The dish is topped with salty chickpeas and a creamy tahini dressing, where you’ll find the strength of fresh herbs kicking in. Serve with some crusty bread, or make it a side to your next soup night.
Warm Chickpea Squash Salad Over Kale with Tahini Sauce
- February 19, 2016
- Serves 3 as a main, or 6 as a side
- Print this
Ingredients
- 1 med.-lg. kabocha squash, peeled and cubed (could also sub butternut or 2 acorn squash)
- 2 shallots, sliced into semi-circles
- 1/2 tsp. ground allspice
- 3 Tbsp. olive oil, divided in half
- Salt and pepper, to season
- 1 garlic clove, minced
- 1 lemon, juiced
- 1/3 cup tahini
- 1/4 packed cup fresh cilantro, chopped
- 1 Tbsp. warm water, optional
- 15 oz. can chickpeas (opt for ones with salt), drained
- 1/2 bunch of lacinato kale, stems removed, chopped
Directions
- Step 1
- Preheat oven to 375F. Line a large baking sheet with aluminum foil. Place squash and shallots on foil, and toss with allspice and 1.5 Tbsp. of olive oil until lightly coated. Sprinkle with salt and pepper.
- Step 2
- Bake 30 minutes, or until squash is fork tender. While squash is baking, whisk together the garlic, lemon juice, tahini, cilantro and pinch of salt and pepper. Mixture should thicken somewhere between a dressing and a paste. If thinner consistency is desired, whisk in a little warm water.
- Step 3
- Use hands to massage kale with remaining 1.5 Tbsp. olive oil.
- Step 4
- Once squash is tender, remove from oven. Add chickpeas to the pan and toss. Place kale at the bottom of a large dish. Spread squash and chickpeas atop. Drizzle tahini sauce on top. Check seasoning, and adjust salt and pepper, if needed. Serve.
