Winter Roasted Butternut Squash Kale Salad

Step 1

Tear the stems off of the kale and chop into pieces. Add to a bowl and add a squeeze of lemon juice, salt and pepper. Massage the leaves with your hands and set aside in the fridge until you're ready, up to 6 hours ahead of time.

Step 2

In a small bowl, whisk together the dressing ingredients and set aside.

Step 3

Preheat the oven to 400 degrees.

Step 4

Place the sweet potatoes and squash on a rimmed baking sheet and drizzle with oil, salt and pepper. Toss to coat and bake for 10-15 minutes, or until tender and the edges are browning.

Step 5

Pat the chickpeas until dry and toss with the seasonings. Add to the cookie sheet with the squash.

Step 6

Bake for an additional 15-20 minutes.

Step 7

Remove everything to cool.

Step 8

Toss all of the ingredients in a bowl with the kale and add the dressing, stirring well to combine.