# Caramelized Lemon Shredded Squash and Kale Salad

A flavorful and vibrant salad featuring shredded squash, kale, and crispy chickpeas, all brought together with a creamy caramelized lemon dressing.

- Category: Salad
- Language: en

## 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

## Instructions

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

## Equipment

- small greased pan
- oven
- baking trays
- parchment paper
- blender cup
- fork
- small 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.

## Source

- Original video: https://www.instagram.com/reel/DPC2JpmjOoc/
- Recipe page: https://www.cliprecipe.com/recipe/4d3cecce-e162-40ec-8086-cc3b3b05e864
- Extracted: 2025-09-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt