![the recipe photo of the Massaged Kale Salad with Roasted Squash & Chickpeas](https://cdn.statically.io/img/www.eatingwell.com/thmb/PFAqCbFSa8xt1HBMjo1_Uk9Xy5o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-zaatar-roasted-squash-with-massaged-kale-garlicky-yogurt-and-feta-beauty-0233-176ccd5b079a413d9a1581c48767e974.jpg)
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
![the ingredients to make the Massaged Kale Salad with Roasted Squash & Chickpeas](https://www.eatingwell.com/thmb/TaHeaLuELJBv4-Apnd9vKAQS0nY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-zaatar-roasted-squash-with-massaged-kale-garlicky-yogurt-and-feta-ingredients-0184-4af0ddcfc3174894880bcb04449b7284.jpg)
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
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
Directions
-
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
-
Toss squash and onion with 3 tablespoons oil, za’atar and 1/8 teaspoon salt. Spread on the prepared baking sheet. Roast, stirring once halfway, until golden, about 30 minutes. Add chickpeas and roast for 5 minutes more.
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
-
Meanwhile, place kale in a large bowl. Drizzle with lemon juice, 1 tablespoon oil, 1/8 teaspoon pepper and 1/8 teaspoon salt. Massage with clean hands until the kale is glossy and turns a darker green.
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
-
Mix yogurt, water and garlic with the remaining 1/8 teaspoon salt and pinch of pepper in a small bowl.
-
Serve the roasted squash and chickpeas over the kale. Sprinkle with feta and drizzle with the yogurt sauce and more oil, if desired. Garnish with more pepper and za’atar, if desired.
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Nutrition Information
Serving Size: about 2 1/2 cups
Calories 404, Fat 21g, Saturated Fat 6g, Cholesterol 21mg, Carbohydrates 43g, Total Sugars 8, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 461mg, Potassium 993mg
EatingWell.com, February 2024