Harvest Vegetable Bowl with Summer Salad

Ingredients

• 1 small butternut squash, peeled and cubed
• 2 cups kale, stems removed and chopped
• 1 cup cooked chickpeas
• 1/2 red onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 3 tbsp olive oil, divided
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 2-3 tbsp water

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes until tender and caramelized.
2. While squash roasts, massage kale with 1 tsp olive oil and a pinch of salt for 2-3 minutes until softened.
3. In a small bowl, whisk together tahini, lemon juice, Dijon mustard, maple syrup, apple cider vinegar, and 2-3 tbsp water until smooth.
4. In a large bowl, combine roasted squash, massaged kale, chickpeas, red onion, dried cranberries, and pumpkin seeds.
5. Drizzle with tahini dressing and toss gently to combine.
6. Serve immediately or chill for 30 minutes to allow flavors to meld.