Fall recipes are great as you can use the summer ideas and add some cozy winter ingredients! I absolutely love this crunchy salad and it is full of great nutrients!
Kale is a nutrition superstar due to the amounts of vitamins A,K,B6 and C, calcium, potassium and copper.
Squash is a serious nutritional power-packed veggie, with vitamins A, B6, and C, folate, magnesium, and potassium.
And Chick peas are amazing for protein added to any dish!
2 handfuls Kale (thoroughly rinsed)
Half Butternut squash, chopped in medium cubes
1 can of Chick peas (Garbanzo beans), Lemon juice, olive oil and Za'tar seasoning.
1/4 Cup of Feta cheese (crumbled)
For the dressing:
2 tbs Tahini
1 tsp Lemon juice
1 tbs Olive oil
1/2 tsp Honey
1/2 tsp Turmeric
For the Chickpeas:
I like to prepare the chickpeas when I have "extra time" available.
You keep these for the rest of the week and add them to other dishes or salads.
Turn oven on 350 F (or 175 C)
Drain the chickpeas and wash them.
Combine them with salt and lemon juice, then place them, on a oven tray and cook them for 45 minutes. Every 15 min you shake the tray so that the chickpeas turn.
Allow to cool of and them toss them with Za'tar seasoning and olive oil.
For the Squash:
Toss the cubes of Squash with 2 tbs of coconut oil and 1 tbs lemon juice. Add a pinch of salt.
Keep the oven on the same heat and place the cubes on a clean oven tray.
Bake for 45 minutes until soft. I like to finish them of under the grill for 5 minutes for some crisp.
Wash the Kale and massage the dressing in.
I like to place it in the fridge before serving so that it tastes fresh.
When the Squash and the Chickpeas have cooled off add them to the marinaded Kale salad and finish with 1/4 cup of crumbled feta.