Warm Salad of Golden Chickpeas, Delicata Squash, Massaged Kale and Tahini Yogurt with Pomegranate

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper.

2. 2

   In a bowl, toss the delicata squash with 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon maple syrup, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and a pinch of black pepper. Spread it over one half of the tray.

3. 3

   In the same bowl, toss the chickpeas with 1 tablespoon olive oil, the chopped garlic, smoked paprika, 1 teaspoon ground cumin, 1/4 teaspoon salt, and black pepper. Place them on the other half of the tray.

4. 4

   Roast the squash and chickpeas for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until the squash is tender and browned and the chickpeas are lightly crisp.

5. 5

   Meanwhile, place the red onion in a small bowl with the apple cider vinegar, 1 tablespoon lemon juice, 1 teaspoon maple syrup, and a pinch of salt. Toss and let it quick-pickle for 15 minutes.

6. 6

   In another bowl, stir together the Greek yogurt, tahini, grated garlic, 1 tablespoon lemon juice, 1 tablespoon water, a pinch of salt, and black pepper. Add more water if needed until the dressing is creamy but pourable.

7. 7

   Place the kale in a large salad bowl and add the remaining tablespoon of olive oil, 1 teaspoon lemon juice, and a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until it becomes tender and glossy.

8. 8

   Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove from the heat.

9. 9

   To assemble, spread the kale on a serving platter. Add the hot roasted squash, roasted chickpeas, and the quick-pickled red onion with a little of its pickling liquid.

10. 10

    Spoon over the tahini yogurt dressing, then scatter with pomegranate seeds and toasted pumpkin seeds. Finish with a little black pepper and serve the salad warm.