Squash & Kale Warm Salad

Name: Squash & Kale Warm Salad
Total time: 3600 s
Yield: 3 people
Cuisine: American
Ingredients: 1 can chickpeas; 1/2 tsp blackened seasoning; 1 tbsp olive oil; 1 lb yellow squash, sliced thin and remove the seeds; 1 zucchini; 1/2 tsp thyme and garlic powder; 4 handfuls kale, no stems or two stalks chopped; 1/2 red onion sliced thin; Juice of half a lemon for red onions; 1/4 c parsley leaves; 1 lemon & 1/2 lime; 2 cloves garlic, crushed; 1 tsp mustard; 2 tbsp maple syrup; 3 tbsp olive oil; 1 tbsp rice vinegar; 1/4 c dill

Spice and Zeal @spiceandzeal

Michigan

Back in my caterer days, we had a dish similar to this in the kitchen. It had the most tender steak and was drizzled with a chimichurri sauce. The wedding parties loved it! This is just my vegan alternative 😬🫶🏽

Spice and Zeal @spiceandzeal

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Ingredients

1 hour

3 people

1 canchickpeas
1/2 tspblackened seasoning
1 tbspolive oil
1 lbyellow squash, sliced thin and remove the seeds
1zucchini
1/2 tspthyme and garlic powder
4 handfulskale, no stems or two stalks chopped
1/2red onion sliced thin
Juice of half a lemon for red onions
1/4 cparsley leaves
1lemon & 1/2 lime
2 clovesgarlic, crushed
1 tspmustard
2 tbspmaple syrup
3 tbspolive oil
1 tbsprice vinegar
1/4 cdill

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Steps

1 hour

1

Preheat oven to roast at 400 degrees
2

Whip up your dressing by bringing a skillet to medium-high heat and searing your lemon and half a lime
3

In a small bowl squeeze your charred citrus, crushed garlic, mustard, maple syrup, olive oil, rice vinegar, & dill. Immersion blend until smooth. Set aside in fridge
4

Rinse and dry your chickpeas. Then smash down with a fork and transfer to a parchment lined sheet pan. Drizzle with olive oil, sprinkle salt and the blackened seasoning for some spice. Into the oven they go for 20 minutes or until desired crispy-ness
5

On to the veggies, chop up the red onion (thin), zucchini (thin), & squash (thin).
6

Place the red onions aside and squeeze 1/2 lemon on top, parsley (chopped), & your texture toppers, Massage the kale.
7

Lay out your squash and zucchini on a parchment lined sheet pan. Sprinkle with salt, garlic powder, & thyme. Finish off with oil and pop them in the oven for 25 - 30 minutes. Don’t overcrowd your pan like I did, or cook time will take longer. I ended up switching to air fry mode for the last 7 minutes.
8

Once zucchini and squash are done top with kale, onions, and toppers. Mix it all about, and enjoy on a bed of jasmine rice!

Tips

This is a texture rich meal, I however am not a texture person. You want some added flair add some raisins, sunflower seeds, or charred Brussel sprouts as toppers!

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