Ingredients:

| 1 Butternut Squash

| 6 Cups Chopped Kale

| 1 oz Pine Nuts

| 1 8 oz Package of Baby Bella Mushrooms

| Cherry Tomatoes (about 12)

| 1 Red Onion

| 1 Can of Chickpeas

| Olive Oil

| 1 Tbsp Dried Basil

| ½ Tsp Paprika

| 1 Tbsp Garlic Powder

| Pinch of Salt

| Dash of Pepper 

| Olive Oil

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Tahini Dressing Ingredients:

| ½ of Lemon - Juiced

| 1 Garlic Clove Minced

| 4 Tbsp Tahini

| 1 Tsp Champagne Vinegar (or can use 2 Tsp of one vinegar)

| 1 Tsp Apple Cider Vinegar

| ⅛ Tsp Cayenne Pepper

| 2 Tbsp Water

| 1 Tsp Fresh Ground Pepper

| Pinch of Salt

| 2 Tbsp Olive Oil

 

Method:

1. Preheat Oven to 400 degrees.

2. Chop Butternut squash into ½ inch cubes.

3. Slice onion in half and cut into thin even slices.

4. Separate onion slices and combine with squash in large bowl.

5. Toss with olive oil, salt and pepper and set aside.

6. Line 1 large baking sheet, or 2 medium-sized sheets with parchment paper.

7. Spread onion and squash mixture evenly on the sheets without crowding the vegetables.

8. Bake for 30 minutes - flip veggies halfway through

9. The onions should get brown and some will become crispy. If they cook faster than the squash or start to burn, remove the onions and set aside while the squash finishes cooking.

10. While the veggies are baking, chop mushrooms into fourths and set aside.

11. Slice cherry tomatoes in halves and set aside.

12. Start cooking the chickpeas. Drain the can then pour chickpeas into medium sauce pan cooking over medium heat.

13. Add 1 Tsp of olive oil and then add seasonings - dried basil, paprika, garlic powder, 2 pinches of salt, and fresh ground pepper to taste. Lower heat and keep warm

14. Heat medium skillet with olive oil (enough just to coat the pan) and saute mushrooms until browned about 4 minutes. Keep on low heat to keep warm.

15. Begin toasting the pine nuts. Coat a small pan with olive oil and turn on medium low heat. Add pine nuts and toast until brown stirring often to keep from burning. Remove from heat and set aside.

16. Begin making tahini dressing (tahini method dressing below).

17. Prep the kale. Remove leafy parts from the rib of the kale leaf. Rinse, dry and chop kale into ½ inch pieces. Then massage about 1/2 tsp of olive oil into the kale and set aside.

18. Once the squash is cooked and everything is ready to go sitting on low heat, heat 1 Tbsp olive oil in large skillet and saute kale for 1-2 minutes on medium-low heat (*Be sure to only heat kale right before being ready to serve and don't overcook as they wilt quickly!) The goal here is to gently heat the leaves keeping them somewhat firm, not wilted.

19. Transfer kale from skillet to a large bowl and combine butternut squash, red onions, chickpeas, mushrooms, pine nuts and and toss. If you have extra red onions that are crispier than others, save these for the garnish.

20. Add tahini dressing, continuing to toss the salad and then serve!

21. Garnish with cherry tomatoes and crispy red onions

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Tahini Dressing Method:

You can make this ahead and keep in the fridge!

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1. Combine Tahini, minced garlic, vinegars, water, cayenne pepper, salt, pepper, olive oil, and lemon juice.

2. Whisk together in a bowl or place in jar and shake. Set aside. If dressing is too thick, add a bit more water or oil.

3. Enjoy with this salad or with other recipes!