Massaged Kale Salad with Roasted Squash & Chickpeas

 Ingredients

 5 cups cubed peeled butternut squash (1-inch pieces)

1 small red onion, cut into 1-inch pieces

4 tbsp extra-virgin olive oil, divided, plus more for garnish

1 tsp za’atar, plus more for garnish

1/8 tsp salt plus 1/4 tsp, divided

1 15-ounce can no-salt-added chickpeas, rinsed

 6 cups stemmed chopped kale (about 1/2 large bunch)

2 tbsp lemon juice

1/8 tsp ground pepper plus a pinch, divided, plus more for garnish

1/2 cup whole-milk plain strained (Greek-style) yogurt

1 tbsp water

1 large clove garlic, grated

1/2 cup crumbled feta cheese

 

Preparations

Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.

Toss squash and onion with 3 tablespoons oil, za’atar and  1/8 teaspoon salt. Spread on the prepared baking sheet. Roast, stirring once halfway, until golden, about 30 minutes. Add chickpeas and roast for 5 minutes more.

Meanwhile, place kale in a large bowl. Drizzle with lemon juice, 1 tablespoon oil, 1/8 teaspoon pepper and 1/8 teaspoon salt. Massage with clean hands until the kale is glossy and turns a darker green. 

Mix yogurt, water and garlic with the remaining 1/8 teaspoon salt and pinch of pepper in a small bowl.

Serve the roasted squash and chickpeas over the kale. Sprinkle with feta and drizzle with the yogurt sauce and more oil, if desired. Garnish with more pepper and za’atar, if desired.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs