This kale salad is piled high with roasted butternut squash, red onion and toasty chickpeas.
The kale starts to break down as you massage it, soaking up the lemony dressing.
you’re free to swap it out for chili powder for a slightly different flavor profile.
Photo:Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Line a large rimmed baking sheet with parchment paper.
Toss squash and onion with 3 tablespoons oil, zaatar and 1/8 teaspoon salt.
Spread on the prepared baking sheet.
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Roast, stirring once halfway, until golden, about 30 minutes.
Add chickpeas and roast for 5 minutes more.
Meanwhile, place kale in a large bowl.
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Drizzle with lemon juice, 1 tablespoon oil, 1/8 teaspoon pepper and 1/8 teaspoon salt.
Massage with clean hands until the kale is glossy and turns a darker green.
Serve the roasted squash and chickpeas over the kale.
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Sprinkle with feta and drizzle with the yogurt sauce and more oil, if desired.
Garnish with more pepper and zaatar, if desired.
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
