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I know, you are looking at this long list of ingredients and thinking, NO WAY! But, I’m telling you, you must make this! It’s fantastic, and every component can be made ahead of time. The recipe makes enough of the chickpeas, onions, and squash for two salads, so just make another dressing and voila, two stunner salads are done! I created this recipe recently and everyone who tries it has asked for the recipe, so that makes it a real winner.
1 (15-ounce) can Glicks Chickpeas, drained and rinsed
2 tablespoons olive oil
1/2 teaspoon Pereg Cumin
1/4 teaspoon Pereg Smoked Paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 small butternut squash, cut into bite-sized pieces
1 tablespoon extra-virgin olive oil
2 tablespoons olive oil
2 onions, sliced thinly
3 tablespoons Tuscanini Apple Cider Vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons Tuscanini Apple Cider Vinegar
1 teaspoon Dijon mustard
1 teaspoon whole-grain mustard
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
7 cups kale
1 tablespoon olive oil
3/4 cup toasted pistachios
Preheat the oven to 400 degrees Fahrenheit.
Toss chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
Spread chickpeas on a rimmed baking sheet and roast for 20 minutes, or until slightly crisp and golden brown. Cool.
Place squash in a single layer on a baking sheet. Drizzle with olive oil and toss to coat.
Roast for 25 minutes or until lightly browned but still intact. Cool.
In a large skillet, heat olive oil over medium-high heat. Add onions and cook until lightly browned, about 12 minutes.
Add apple cider vinegar, salt, and pepper and cook until vinegar is mostly absorbed, about four minutes. Cool.
In a small bowl, whisk apple cider vinegar, Dijon mustard, whole-grain mustard, honey, salt, and pepper until blended. While whisking, add in olive oil until mixed and thickened slightly.
Place kale in a large salad bowl. With your fingers, gently massage oil into kale to relax the kale a little.
Mix kale with cooked chickpeas, half of the onions, as much of the cooked squash as desired, and pistachios.
Add dressing, toss, and serve immediately.
Photography and Styling by Chay Berger
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