Raw kale becomes softer and much easier to chew with a quick massage. Yes, you read that correctly. Even kale can use some good old TLC. Massaging it with a bit of oil and salt leaves this hearty green silky, glossy, and easier to chew. Combine your massaged kale with a quick dressing plus some colorful, nutrient-dense additions and you’ll have quite the stomach-pleasing delight.
- 1 lb butternut squash, peeled and cubed
- 1 tsp olive oil
- salt and pepper, to taste
- 2 c kale, destemmed, washed and dried
- ¾ c canned chickpeas
- 1 tsp olive oil
- 1 TBSP dried cranberries
- Chickpea spices: 1/8 tsp garlic powder
- Chickpea spices: 1/8 tsp ground cayenne (optional)
- Chickpea spices: Pinch of ground cumin
- Chickpea spices: Pinch of black pepper
- Dressing: 1 TBSP olive oil
- Dressing: 1 TBSP apple cider vinegar
- Dressing: 1 tsp honey
- Dressing: Pinch of salt
- Dressing: Pinch of pepper
- Preheat oven to 400 degrees F.
- Peel and cube squash (½ inch cubes), toss with 1 tsp oil, season with salt and pepper to taste. Place in a single layer on half to ¾ of a greased or parchment-lined sheet pan. Bake for 15 minutes.
- Add chopped kale to a large bowl and drizzle with 1 tsp of olive oil and a pinch of salt. Massage with your fingers until kale darkens in color, becomes glossy and feels smooth. Set aside.
- Combine dressing ingredients in a mason jar, shake, and set aside.
- Drain, rinse and dry chickpeas. Toss with 1 tsp olive oil, season with a pinch of salt.
- After the squash has baked for 15 minutes, add the chickpeas to the baking sheet. Return to oven and bake 20 more minutes.
- Remove roasted squash and chickpeas from the oven, sprinkle chickpeas with the spice blend and stir to coat.
- Top the massaged kale with roasted squash, spiced chickpeas and dried cranberries.
- Add dressing to taste.