Kale Salad with Raw & Roasted fennel, Squash, + Crispy Chickpeas
INGREDIENTS
1 head of dinosaur kale, core and stems removed
2 fennel bulbs, tops and bottoms trimmed
1 delicata or acorn squash
1 jar/can of chickpeas, drained, rinsed, and patted dry
Olive oil
Black pepper
Optional garnishes - pomegranate seeds, toasted pumpkin/sunflower seeds, parmesan cheese
My go-to salad dressing (make it easier by omitting shallot and garlic)
METHOD
Preheat oven to 425 degrees F and line two large baking sheets with parchment paper.
If using delicata squash, cut in half lengthwise and remove seeds from each side using a spoon. Then, cut into 1/4 inch - 1/2 inch half moons.
If using acorn squash, cut in half lengthwise and remove the seeds. Cut each half into wedges and each wedge into 1-inch pieces.
Place the cut squash into a bowl and toss with olive oil, salt, and pepper. Spread evenly on the sheet pan. Place in the oven.
Chop one of the fennel bulbs into 1/2 inch slices. Place in the same bowl along with the chickpeas and toss with olive oil and salt. Spread evenly on the other sheet pan. Place in the oven.
Roast the veggies and chickpeas for 30-40 minutes or until everything is golden brown.
While veggies roast, thinly slice both the kale and second fennel bulb and place into a bowl.
Prepare your salad dressing in a mason jar. Shake well. Taste and adjust for seasoning.
Spoon about 3 tablespoons of the dressing over the kale and fennel and use your hands to massage the dressing into the kale.
Once veggies and chickpeas are finished roasting, allow to cool for 5 minutes.
Then, begin assembling the salad. Layer the massaged kale and fennel with the squash and roasted fennel and chickpeas. Drizzle the veggies with a little more dressing. Top with garnishes of your choice. Enjoy!
