Step 1

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil for easy cleanup (optional).

Step 2

In a large bowl, toss the diced butternut squash with 1 tablespoon oil, 1/4 teaspoon salt, and pepper. Place on the sheet pan, careful not to overlap or overcrowd. Roast for 15 minutes on the middle oven rack at 425F.

Step 3

Meanwhile, pat chickpeas with a towel/paper towel to remove any excess moisture. Using the same bowl you did for the squash, toss chickpeas with 1 teaspoon olive oil and 1/4 teaspoon salt.

Step 4

Remove butternut squash from the oven after 15 minutes. Add the chickpeas to the pan, careful not to overlap. Return to the oven for another 25-30 minutes, until the squash is golden and the chickpeas are crisp.

Step 5

Meanwhile, place a large skillet over medium heat. Once hot drizzle in 1 teaspoon of oil. Add the kale and sauté until bright green and softened but not completely wilted, about 2-3 minutes. The goal is to make the kale more tender.

Step 6

Make the tahini dressing: In a pint sized ball jar or small bowl, whisk together all ingredients (except water) until smooth. Add water, 1 teaspoon at a time, until it is a drizzle-able consistency.

Step 7

To assemble one large salad: Toss together the kale, squash, chickpeas, pepitas, apple, and tahini goddess dressing. Serve topped with additional freshly ground black pepper to taste.