Spicy Kale, Chipotle Chickpea and Roasted Butternut Squash Salad

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November 14, 2017

Recipe by A Saucy Kitchen



    1 very large bunch of kale ribs removed and chopped

    1 tablespoon extra virgin olive oil

    pinch of chipotle smoked sea salt or regular sea salt

    1 can chickpeas 400 grams, rinsed and drained

    1 medium butternut squash about 2 pounds, sliced into ¾-inch cubes

    1/4 cup pepitas pumpkin seeds without the shell

    Chipotle Sauce:

    1 tablespoon chipotle paste

    4 tablespoons extra virgin olive oil

    1 large clove garlic or 1 teaspoon crushed

    1 teaspoon Raw Spice Bar Chipotle Smoked Sea Salt or regular sea salt

    1 pinch red chili pepper flakes

    1 tablespoon lime juice about half a lime


    1For directions visit A Saucy Kitchen


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