Caramelized Lemon Shredded Squash and Kale Salad

Serves 1
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Directions

  1. 1Preheat the oven to 425°F and line two baking trays with parchment paper.
  2. 2Heat a small greased pan over medium-low heat.
  3. 3Zest the lemon into a blender cup.
  4. 4Cut the lemon in half and place the halves cut-side down in the pan.
  5. 5Cook the lemon halves for 5 minutes until caramelized.
  6. 6Cool the caramelized lemon, then juice it into the blender cup.
  7. 7Add crushed garlic, dijon mustard, red wine vinegar, maple syrup, extra virgin olive oil, and 1/2 teaspoon of salt to the blender cup.
  8. 8Blend until the dressing is creamy.
  9. 9Pulse in the parsley leaves until incorporated.
  10. 10Adjust the seasoning of the dressing to taste.
  11. 11Massage the kale with 1-2 spoonfuls of the dressing and a pinch of salt until softened.
  12. 12Set the massaged kale aside.
  13. 13In a small bowl, mash the chickpeas with a fork.
  14. 14Spread the mashed chickpeas on a baking tray.
  15. 15Toss the chickpeas with thyme and 1 tablespoon of oil.
  16. 16Bake the chickpeas for 15 minutes.
  17. 17Stir in garlic powder, salt, and 1 teaspoon of oil.
  18. 18Bake for another 10 minutes, stirring every 5 minutes, until crisp.
  19. 19Cool the chickpea crispies completely.
  20. 20Cut the delicata squash into thin slices.
  21. 21On the second baking tray, toss the squash with oil, salt, and pepper.
  22. 22Roast the squash on the bottom rack for 15 minutes until golden.
  23. 23Sprinkle the roasted squash with salt.
  24. 24Thinly slice the red onion.
  25. 25In a small bowl, massage the sliced red onion with lemon juice, red wine vinegar, maple syrup, minced parsley, and salt.
  26. 26Stir in the golden raisins with the pickled onions.
  27. 27Set the pickled onions aside.
  28. 28On the baking tray with the roasted squash, toss it with the massaged kale, pickled onions, and pumpkin seeds.
  29. 29Drizzle the mixture with the caramelized lemon dressing.
  30. 30Mix all the ingredients on the tray thoroughly.
  31. 31Divide the salad into bowls, serving it on top of rice.
  32. 32Top with plenty of crispy chickpeas.
  33. 33Drizzle with more dressing as desired.

Ingredients

  • 1 can chickpeas, drained, rinsed, and pat dry
  • 0.5 tsp thyme
  • 0.5 tsp garlic powder
  • 1 lb delicata squash, halved, seeds removed and thinly sliced
  • 8 stalks lacinato kale, stems removed and thinly sliced
  • 0.5 small red onion, thinly sliced
  • 0.5 lemon juice
  • 1 tsp red wine vinegar
  • 1 tsp maple syrup
  • 0.25 cup golden raisins
  • 0.25 cup parsley leaves, minced
  • 0.25 cup pumpkin seeds
  • 1 large lemon
  • 1 cloves garlic, crushed
  • 1 tsp dijon mustard
  • 1 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 3 tbsp extra virgin olive oil
  • 0.25 cup parsley leaves
  • as needed avocado oil
  • as needed kosher salt
  • 0.5 tsp salt
  • 1 tbsp oil
  • 1 tsp oil
  • salt
  • pepper
  • salt

Equipment

small greased panovenbaking traysparchment paperblender cupforksmall bowl

Tips

  • Thinly slice or shred veggies for easier eating and better dressing adherence.
  • Include a variety of textures in your salad, such as caramelized veggies and something crispy.
  • Mash chickpeas before roasting to encourage crispiness.
  • Combine all salad elements on one pan for easier mixing and cleanup, and to ensure a balanced bite every time.