Side dishe for 4

Kale Squash Chickpea Salad

Name: Kale Squash Chickpea Salad
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 bunch kale; 1/2 cup chopped cilantro (optional); 2 cups large diced butternut squash; 1 cans (15 oz) chickpeas; 2 tbsp extra virgin olive oil; 1 tbsp curry powder; 1 pinch cayenne pepper; kosher salt; 1/2 cup candied pecans; 2 tbsp tahini; 1/4 cup extra virgin olive oil; 1 tbsp white wine vinegar; 1 tsp honey; 1/2 tsp kosher salt

Roasted squash and chickpeas join tender kale, pecans, and a creamy tahini dressing.

Typical price

$7.71for 4 servings

$1.93 per serving$7.71 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: foodiecrush.com

40 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Middle Eastern Vegetarian Dairy-free Budget Side dishes Fall Spring

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Kale$2.49 each typical	1	$2.49Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.19Typical price
Winter squash (butternut, spaghetti)$1.29/lb typical	0.65 lb	$0.81Typical price
Canned beans$0.09/oz typical	15 oz	$1.35Typical price
Dried fruit and raisins$0.45/oz typical	2.5 oz	$1.13Typical price
Total for the servings shown		$7.71

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepperAsian sauces and pastesWine, beer and spiritsHoney or maple syrup

Not included in the cost.

Ingredients

1 bunch kale
1/2 cup chopped cilantro (optional)
2 cups large diced butternut squash
1 cans (15 oz) chickpeas
2 tbsp extra virgin olive oil
1 tbsp curry powder
1 pinch cayenne pepper
kosher salt
1/2 cup candied pecans
2 tbsp tahini
1/4 cup extra virgin olive oil
1 tbsp white wine vinegar
1 tsp honey
1/2 tsp kosher salt

Steps

Heat the oven to 425 F and place the diced squash on a baking sheet.
Toss the squash with 2 tablespoons olive oil, curry powder, cayenne, and salt.
Roast the squash for 25 minutes until tender and lightly browned.
Massage the kale with a pinch of salt for 2 minutes, then add the chickpeas, pecans, and cilantro.
Whisk the tahini, olive oil, vinegar, honey, and salt, then toss the dressing with the salad and warm squash.