Massaged Kale Salad with Roasted Squash & Chickpeas

4.8
(4)
3 Reviews

This kale salad is piled high with roasted butternut squash, red onion and toasty chickpeas. The kale starts to break down as you “massage” it, soaking up the lemony dressing. Za’atar, a Middle Eastern seasoning with dried herbs, sesame seeds and sumac, adds a bright, earthy taste. You can swap it out for chili powder for a slightly different flavor profile.

By
Carolyn Malcoun
Carolyn Malcoun
Carolyn Malcoun

As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after.

EatingWell's Editorial Guidelines
Published on February 28, 2024
Tested by
Hilary Meyer
Hilary Meyer
Tested by Hilary Meyer
Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
the recipe photo of the Massaged Kale Salad with Roasted Squash & Chickpeas
Photo:

Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Active Time:
30 mins
Total Time:
40 mins
Servings:
4
Nutrition Profile:
Sesame-Free Anti-Inflammatory Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free
the ingredients to make the Massaged Kale Salad with Roasted Squash & Chickpeas

Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

Ingredients

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

  • 1 small red onion, cut into 1-inch pieces

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

  • 1 teaspoon za’atar, plus more for garnish

  • 1/8 teaspoon salt plus 1/4 teaspoon, divided

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

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

  • 2 tablespoons lemon juice

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

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

  • 1 tablespoon water

  • 1 large clove garlic, grated

  • 1/2 cup crumbled feta cheese

Directions

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

  2. 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.

    a step in making the Massaged Kale Salad with Roasted Squash & Chickpeas

    Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

  3. 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.

    a step in making the Massaged Kale Salad with Roasted Squash & Chickpeas

    Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

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

  5. 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.

    a step in making the Massaged Kale Salad with Roasted Squash & Chickpeas

    Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

Nutrition Information

Serving Size: about 2 1/2 cups

Calories 404, Fat 21g, Saturated Fat 6g, Cholesterol 21mg, Carbohydrates 43g, Total Sugars 8, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 461mg, Potassium 993mg

EatingWell.com, February 2024

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