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Butternut Squash and Massaged Kale Chickpea Pasta Salad

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Total Time: 1 hour
Servings: 8 servings
Calories:

Ingredients

For the massaged kale:

  • 1 bunch kale chopped
  • 1 lemon juiced
  • 1 TB lemon grapeseed oil or olive oil
  • 1 TB lemon rosemary seasoning

For the salad:

  • 2 C chopped butternut squash
  • 1 TB olive oil
  • 1 TB lemon rosemary seasoning
  • 1 box Explore Cuisine Chickpea Fusilli pasta prepared to package directions
  • 1/3 C dried cranberries
  • 1/4 C pepita seeds
  • 2 TB hemp seeds
  • 1/4 C lemon grapeseed or olive oil
  • 2 TB lemon rosemary seasoning divided

Instructions

  • Prepare the marinated kale by mixing the kale, lemon juice, 1TB lemon olive oil, and 1 TB lemon rosemary seasoning together in a bowl. Using your hands (I prefer to wear gloves when I do this), massage the oil, lemon juice, and seasoning into the kale leaves. Once the leaves have received a good massage, cover the bowl with plastic wrap and place in the fridge for a minimum of 1 hour.
  • Place chopped butternut squash on a sheet pan lined with non-stick foil. Coat the squash with olive oil and lemon rosemary seasoning, and spead into an even layer on the pan. Bake in a 425ºF oven for 30-35 minutes, or until squash is tender.
  • While squash is roasting, cook pasta. Once pasta is drained, run under cold water to stop cooking process.
  • Combine the pasta, squash, and remaining ingredients into a large bowl. Stir in the massaged kale. Enjoy immediately or refrigerate for later.

Notes

Traditional or extra virgin olive oil can be swapped in place of the lemon grapeseed oil.