Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing

Directions

1. 1
   Prepare the kale by cutting out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl.
2. 2
   Add the chopped cilantro and toss to combine.Preheat the oven to 400 degrees F.
3. 3
   Add the diced butternut squash and rinsed chickpeas to a baking sheet lined with foil.
4. 4
   Drizzle with the extra virgin olive oil, curry powder and cayenne.
5. 5
   Mix with your hands until the squash and chickpeas are well coated.
6. 6
   Sprinkle with kosher salt and bake for 15-20 minutes or until squash is tender and chickpeas are lightly browned.Meanwhile add the dressing ingredients to a small mason jar. Shake to mix and taste for more seasoning if desired.
7. 7
   Transfer the butternut squash and chickpeas to the bowl of kale.
8. 8
   Add the candied pecans and drizzle with the tahini dressing. Toss to coat. Allow to rest for 10 to 30 minutes before serving so kale softens and flavors meld.