I saw this recipe recently on foodiecrush.com and thought it would be great for a vegetarian meal but I served it as a side salad with the Mushroom Frittata the other day. This salad has Kale, roasted butternut squash and chickpeas with a tahini dressing. I will be using this dressing on other things because I really liked it. ( I added another teaspoon of honey because I just thought it was a bit strong for me.) The kale wilts as the hot roasted butternut and chickpeas are added to the kale, so the heat from these wilt the kale.
Oh, I nearly forgot the candied pecans!! They were delicious and so easy to make. The link to the recipe for the pecans is in the recipe for the salad but I will include the link separately in a different blog so that it will be easy to find when you remember these pecans and want to make them again!!
Link to the salad recipe
Roast cubed butternut squash with a can of chickpeas seasoned with curry powder and a bit of cayenne
Kale and Cilantro for the salad. Tahini for the dressing The recipe calls for regular kale but I used baby Kale as this was the nicest in the store at the time
Kale Butternut Chickpea salad served with the Mushroom Fontina Frittata
