Spicy Kale, Chickpea, and Butternut Squash Salad

You can substitute any variety of winter squash for the Butternut Squash.

Recipe courtesy of A Saucy Kitchen.

Prep Time: 10 mins

Cook Time: 40 mins

Servings 4


  • 1  large  bunch kale  stems removed and chopped
  • 1  tbsp  olive oil 
  • 1  can  chickpeas  rinsed and drained
  • 1  medium  butternut squash 
  • 1/4  cup  pumpkin seeds 
  • 1  tbsp  chipotle sauce 
  • 4  tbsp  olive oil 
  • 1  clove  garlic  minced
  •     Salt  to taste
  • 1  pinch  chili flakes 
  • 1  tbsp  lime juice 


Chipotle Sauce
  1. To make the dressing add chipotle paste, 4 tbsp olive oil, garlic, salt, chili flakes, and lime juice to a small bowl or jar and whisk until combined.
Chickpeas & Squash
  1. Preheat oven to 420°F/ 215°C.
  2. Add the diced butternut squash and chickpeas to a medium sized bowl and pour the chipotle sauce over the top. Use a spoon to mix it all together until everything is evenly coated. Spread the squash chickpeas in a single layer out on a large baking sheet and place in the oven to roast for 35-40 minutes or until the squash is tender and caramelize on the outside. Halfway through roasting take turn the tray around in the oven and give everything a quick stir.
  3. When the squash and chickpeas are almost done in the oven get the kale ready. Place the chopped kale in a big salad bowl. Drizzle 1 tablespoon of olive oil and sprinkle a small pinch of the sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time. This should take about 30 seconds before the leaves grow darker in color and fragrant.
  4. After you have removed the squash and chickpeas from the oven, let cool for about 5 minutes before adding to the kale. Top with the pumpkin seeds and toss everything to combine and enjoy.

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