Step 1

Preheat oven to 425F. Toss butternut squash and chickpeas in paprika, garlic powder, olive oil and sea salt. Spread on a parchment lined baking sheet and cook for 25 minutes, tossing once half way.

Step 2

In a large bowl, drizzle kale with a little lemon juice and oil. Massage with hands until tender and reduced in size.

Step 3

Combine all ingredients in a small bowl. Add water by the tablespoon to thin until desired consistency is reached.

Step 4

Place kale in a large salad bowl and toss with lemon tahini dressing. Top with roasted chickpeas, butternut squash, pumpkin seeds and dried cranberries. Sprinkle on extra nutritional yeast if desired and enjoy!