The holidays are not the easiest time to get veggies in my trap… but that doesn’t change my commitment to kale.  Especially tahini dressed kale.  This salad gets a little bit of a winter/holiday update with candied walnuts, spiced and roasted butternut squash and dried cranberries.  The results are amazing… a super filling and hearty salad that’s vegan/gluten-free/delicious.

You can make this ahead of time for entertaining or make a big batch to snack on all week in between Santa shaped cookies.

You’ll need:

For Salad

• 3 small bunches tuscan kale, chopped into thin ribbons, large stems removed
• 4 cups large diced butternut squash
• 2 15 ounce can chickpeas, drained,  rinsed and completely dry
• 1/3 cup extra virgin extra virgin olive oil
• 2 tablespoons curry powder
• Salt
• 0.75 cup candied walnuts
• 0.5 cup dried cranberries

For Garnish

• 1/3 cup tahini
• 0.5 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons honey
• Salt/pep

To Make:

1. Add kale to a large mixing bowl and sprinkle with a pinch of salt.  Massage kale for a few seconds.
2. Preheat oven to 400 degrees F.  Toss squash with half of the olive oil and curry.  Season with salt/pep.  Spread out on baking sheets.  Repeat process with chickpeas on separate baking sheets.  Bake squash and chickpeas for 20 minutes until squash is tender and chickpeas are brown.
3. Whisk all dressing ingredients together until well combined.  Season to taste, add more tahini if you feel it needs it.
4.  Add kale to a large mixing bowl and sprinkle with a pinch of salt.  Massage kale for a few seconds. Toss with dressing, a little at a time until dressed to your liking.   Toss in squash, chickpeas, walnuts, and cranberries.  Let sit for 20 minutes before serving.

 Inspired by FoodieCrush