Massaged Kale Salad with Roasted Squash & Chickpeas
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. Za’atar, a Middle Eastern seasoning with dried herbs, sesame seeds and sumac, adds a bright, earthy taste. You can swap it out for chili powder for a slightly different flavor profile.
Ingredients
- 5 cups cubed peeled butternut squash (1-inch pieces)
- 1 small red onion, cut into 1-inch pieces
- 4 tablespoons extra-virgin olive oil, divided, plus more for garnish
- 1 teaspoon za’atar, plus more for garnish
- 1/8 teaspoon salt plus 1/4 teaspoon, divided
- 1 15-ounce can no-salt-added chickpeas, rinsed
- 6 cups stemmed chopped kale (about 1/2 large bunch)
- 2 tablespoons lemon juice
- 1/8 teaspoon ground pepper plus a pinch, divided, plus more for garnish
- 1/2 cup whole-milk plain strained (greek-style) yogurt
- 1 tablespoon water
- 1 large clove garlic, grated
- 1/2 cup crumbled feta cheese