roasted butternut squash, chickpea and kale fall salad

This bright and colourful ROASTED BUTTERNUT SQUASH, CHICKPEA AND KALE FALL SALAD is a feast for the eyes. The creamy taste and delightful texture makes this fall salad the total package – and a mouthful! A perfect salad for the cooler months that can be served warm or chilled. Butternut squash, chickpeas, garlic, tahini and lemon – a combination that’s meant to be.

roasted butternut squash chickpea and kale fall salad | Teta Lizza"s Kitchen | www.TetaLizza.com

As the temperatures begin to drop, I’ll admit that salads are typically not a thing I crave. Give me comfort dishes, food that has simmered on the stove for hours, earthy spices and hearty ingredients. This time of year however offers a great variety of produce to help you transition from summer wit new options of fall salad to experiment with and enjoy.

roasted butternut squash chickpea and kale tahini salad | Teta Lizza"s Kitchen | www.TetaLizza.com

My obsession with butternut squash goes even deeper with this recipe. Is that even possible? Salads – not a direction I had explored yet with this sweet squash. Roasting the butternut squash (and chickpeas if you like) is the best way to achieve a great base of flavor that is only further enhanced by the dressing and other ingredients. I chose to use kale in this recipe because while it can be tough if eaten raw, the oil in the dressing helps soften it up and the leaf stands up well in the mix of bold ingredients.

roasted butternut squash chickpea and kale tahini salad | Teta Lizza"s Kitchen | www.TetaLizza.com

What sends this recipe to the top of the list for me though is the dressing. Creamy tahini, roasted garlic and lemon – the combination is everything and I found myself sampling a bit more than necessary. Getting the consistency right is important so adjust the water amount less or more to avoid it being too thick or too runny. If you’re serving this salad immediately or within a few hours, the listed amounts below are fine. If you’re preparing this a day in advance, you may want to reserve some dressing or make a bit extra to add just before serving to make up for the amount that will get absorbed.

roasted butternut squash chickpea and kale tahini salad | Teta Lizza"s Kitchen | www.TetaLizza.com

This fall salad has become popular quickly in my house. It makes a great side dish or on its own for lunch. It would be a great twist to add to a Thanksgiving meal, even adding a few dried cranberries for an extra festive punch! If you give it a try – let me know in the comments below!

enjoy | liz | xo

roasted butternut squash, chickpea and kale fall salad
Serves 4
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
for the salad
  1. 1 medium butternut squash (2-3 lbs), peeled, seeded, and cut into one-inch pieces
  2. 1 garlic clove, minced or pressed *if you have roasted garlic, even better
  3. 2 tbsp olive oil
  4. Salt and pepper
  5. 1 - 443ml can can chickpeas, drained and rinsed
  6. 1/2 cup red onion, finely chopped
  7. 1 cup chopped kale, stems removed
for the dressing
  1. 1 garlic clove, minced or pressed *if you have roasted garlic, even better
  2. 1/4 cup lemon juice
  3. 3 tbsp tahini, well-stirred
  4. 2 tbsp warm water, plus extra if needed
  5. 2 tbsp olive oil
Instructions
  1. Preheat the oven to 425°F.
  2. On a large baking tray, combine the butternut squash, chickpeas (if desired) garlic, olive oil, and a few shakes/twists of salt and pepper. Toss the squash pieces until evenly coated. Place in oven and roast for 25 minutes, or until soft. Remove from the oven and cool.
  3. To make the dressing - In a small bowl, whisk together the garlic and lemon juice. Add the tahini and whisk to blend. Add the water and olive oil, whisk well and taste. Adjust as/if necessary to achieve desired dressing consistency.
  4. To assemble the salad, in a large bowl combine the squash, chickpeas, onion, and kale. Drizzle the dressing and gently toss until evenly coated.
  5. Serve immediately or is also great served chilled.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
TETA LIZZA'S KITCHEN http://tetalizza.com/
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3 thoughts on “roasted butternut squash, chickpea and kale fall salad

  1. Sammie says:

    Love the combination of flavours, textures and colours. Perfect for Autumn. So beautiful, I’ve been wanting to try some warm salads. Another fabulous recipe from you and pinned ready to make. Xxx

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