This roasted delicata salad with maple tahini and crispy chickpeas and Kale is the perfect Fall recipe. Tender delicata squash is layered with oven crisped dinosaur kale, crunchy chickpeas, and pumpkin seeds. Then it's drizzled with a delicious maple tahini sauce that is laced with fresh thyme.
½cupwaterplus more if needed, since tahini brands can vary in thickness.
1tbspmaple syrup
1tspmaple syrup
1tbspfresh thyme leaves
Instructions
Preheat oven to 400
On a large sheet pan lay out delicata squash in a single layer. Drizzle or spray with olive oil and season with ¼ tsp salt, ½ tsp smoked paprika and ½ tsp garlic powder. Bake for 30 minutes turning once halfway.
On another sheet pan add chickpeas, 1 tbsp olive oil, 1 tbsp maple syrup, ¼ tsp salt and ½ tsp smoked paprika. Toss until well mixed then bake for 20 minutes turning once halfway.
While they are baking make the Orange, maple tahini sauce by adding tahini, lemon, orange, water ,fresh thyme, ½ tsp garlic powder, 1 tsp maple syrup and ¼ tsp salt and blending until smooth and creamy.
Spread kale on another sheet pan and spray with remaining oil and season with a pinch of salt. Bake for 5-7 minutes until crisp.
Layer the crispy kale, delicata and chickpeas in a bowl. Drizzle with half the sauce and put out the other half in a small bowl for drizzling. You will want more! Garnish with fresh thyme and pumpkin seeds. Serve this warm or room temp.