Wednesday, December 16, 2015

Kale, Butternut Squash and Chickpea salad with Tahini dressing

I cannot eat enough of this salad since my friend, Michelle, shared some with me.  Because it is so varied in nutrients, it can be used as a side dish or a main dish.

Preheat oven to 400 degrees

2 bunches kale (red and/or green)- leafy parts only; remove the tough ribbing
1 c chopped cilantro
mix above and set aside

1-2 butternut squash, peeled, de-seeded and cut into bite sized squares
1 15 oz can garbanzo beans (aka chickpeas) drained and rinsed
2-3 T olive oil
1-2 T curry powder
dash (or three) of cayenne
sprinkles of kosher salt (optional)
Toss together above ingredients and place on foil-lined cookie sheet and bake for 20 minutes or until the squash is tender

DRESSING:
2 T Tahini
1/4 c olive oil
1 T vinegar of your choice (I've used apple cider vinegar and rice wine vinegar and both are lovely)
1 t honey
1/2 t kosher salt
Combine in a jar with a well fitting lid the ingredients above, then shake vigorously to mix.

Drizzle dressing over kale and cilantro and let rest to allow kale pieces to soften while the squash and chickpeas cool.  Toss all ingredients together and add 1 c candied nuts on top!

CANDIED NUTS:
1/2 c sugar
1/2 c brown sugar
1 T cinnamon
1 t salt
1/8 t cayenne pepper
4 c pecan and/or walnut halves, unsalted
1 egg white, whisked

Preheat oven to 300 degrees
Add sugar, brown sugar, cinnamon, salt and cayenne to a large bowl or ziplock bag.  Toss or whisk and set aside.
In a separate bowl, add nuts and egg whites- toss until combined and pecans/walnuts are evenly coated.
Add sugar mixture and toss until combined.  Spread mixture evenly on parchment lined cookie sheet and bake for 40 minutes, removing nuts and giving them a stir after 20 minutes, then returning to oven to ensure even toasting.  Bake until nuts are fragrant and sugar coating is cooked.  (the sugar will harden more once the nuts are out of the oven)
Remove and cool until nuts are room temperature. Transfer to an air-tight container to store.  (These make an excellent gift, btw, jarred up in a nice mason jar with a ribbon and some pretty fabric)  Add to granola or use as a salad topper, or eat by themselves as a sweet snack.


2 comments:

  1. Making this again today. It is full of yummy goodness and flavor! Thanks for posting Rachael.

    ReplyDelete