Spicy Chipotle Butternut Squash & Chickpea Salad

Chipotle roasted chickpeas and butternut squash salad over a bed of massaged kale and topped with a handful of pumpkin seeds. Enjoy warm or cold.

Salad:
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, rinsed and drained (400 grams)
1 medium butternut squash (about 2 pounds), peeled and 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)

View the full recipe at A Saucy Kitchen →