Warm Kale Salad with Maple-Dijon Tahini Dressing

A colorful combination of roasted brussels sprouts, red onion, butternut squash and chickpeas served over a bed of kale with toasted pecans and tart dried cranberries. Packed with flavor and texture, this warm salad is sure to leave you craving more!

Prep Time15

Cook Time45

Total Time1

Course: dinner, Salad, Side Dish

Cuisine: American

Servings:

Calories: 436kcal

Ingredients

For the Warm Kale Salad

2 cups 1-inch cubed butternut squash from a medium-size squash
1 15-ounce can garbanzo beans drained, rinsed and patted dry with a towel
½ red onion diced
3 tablespoons neutral flavored oil I like olive oil; divided
6 ounces Brussels sprouts thinly sliced
5 ounces kale stem removed and chopped (about 1 bunch of kale)
¼ cup chopped pecans
¼ dried cranberries

For the Maple-Dijon Tahini Dressing

3 tablespoons tahini
2 tablespoons lemon juice from about ½ lemon
1 tablespoon pure maple syrup
1 tablespoon extra virgin olive oil
2 teaspoons dijon mustard
salt & pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 400°F. Line a large baking sheet (or two smaller sheets) with parchment paper.
Arrange the butternut squash, garbanzo beans and red onion on the baking sheet. Toss with 1 tablespoon of oil then bake in the oven for 20 minutes.
Meanwhile, prepare the dressing. In a small bowl or large liquid measuring cup, combine 3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon pure maple syrup, 1 tablespoon extra virgin olive oil, 2 teaspoons dijon mustard. Whisk until smooth, adding a tablespoon or two of water, as needed, to reach a pourable consistency. Add salt & pepper to taste then set aside.
Remove the baking sheet from the oven. Transfer the roasted squash, onion and chickpeas to a large plate. To the baking sheet, add the brussels sprouts and kale. Drizzle another tablespoon of olive oil over top and massage into kale while tossing with brussels sprouts. Add the squash, onion and chickpeas back to the baking sheet, on top of the kale. Bake again for 10 minutes more.
Remove the baking sheet again then add the chopped pecans and cranberries. Drizzle with remaining tablespoon of oil then return to oven and bake for 10 more minutes.
Serve salad warm with maple-dijon tahini dressing and enjoy! Leftovers can be stored in an airtight container for up 3-5 days (with dressing stored separately). I like to reheat the salad prior to serving then top with dressing.

Notes

Nutrition Facts are an estimate and may vary depending on on specific ingredients you choose.

Nutrition