ClosePhoto:Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoActive Time:30 minsTotal Time:40 minsServings:4Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients5cupscubed peeledbutternut squash(1-inch pieces)1smallred onion, cut into 1-inch pieces4tablespoonsextra-virgin olive oil, divided, plus more for garnish1teaspoonza’atar, plus more for garnish1/8teaspoonsaltplus 1/4 teaspoon, divided115-ounce canno-salt-added chickpeas, rinsed6 cupsstemmed chopped kale(about1/2large bunch)2tablespoonslemon juice1/8teaspoonground pepperplus a pinch, divided, plus more for garnish1/2cupwhole-milk plain strained (Greek-style) yogurt1tablespoonwater1large clovegarlic, grated1/2cupcrumbledfeta cheeseDirectionsPreheat 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 GrecoMeanwhile, 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 GrecoMix 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 GrecoNutrition InformationServing Size: about 2 1/2 cupsCalories 404, Fat 21g, Saturated Fat 6g, Cholesterol 21mg, Carbohydrates 43g, Total Sugars 8, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 461mg, Potassium 993mgEatingWell.com, February 2024Rate ItPrint

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Photo:Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

the recipe photo of the Massaged Kale Salad with Roasted Squash & Chickpeas

Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

Active Time:30 minsTotal Time:40 minsServings:4Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients5cupscubed peeledbutternut squash(1-inch pieces)1smallred onion, cut into 1-inch pieces4tablespoonsextra-virgin olive oil, divided, plus more for garnish1teaspoonza’atar, plus more for garnish1/8teaspoonsaltplus 1/4 teaspoon, divided115-ounce canno-salt-added chickpeas, rinsed6 cupsstemmed chopped kale(about1/2large bunch)2tablespoonslemon juice1/8teaspoonground pepperplus a pinch, divided, plus more for garnish1/2cupwhole-milk plain strained (Greek-style) yogurt1tablespoonwater1large clovegarlic, grated1/2cupcrumbledfeta cheeseDirectionsPreheat 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 GrecoMeanwhile, 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 GrecoMix 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 GrecoNutrition InformationServing Size: about 2 1/2 cupsCalories 404, Fat 21g, Saturated Fat 6g, Cholesterol 21mg, Carbohydrates 43g, Total Sugars 8, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 461mg, Potassium 993mgEatingWell.com, February 2024Rate ItPrint

Active Time:30 minsTotal Time:40 minsServings:4

Active Time:30 mins

Active Time:

30 mins

Total Time:40 mins

Total Time:

40 mins

Servings:4

Servings:

4

the ingredients to make the Massaged Kale Salad with Roasted Squash & Chickpeas

Cook Mode(Keep screen awake)Ingredients5cupscubed peeledbutternut squash(1-inch pieces)1smallred onion, cut into 1-inch pieces4tablespoonsextra-virgin olive oil, divided, plus more for garnish1teaspoonza’atar, plus more for garnish1/8teaspoonsaltplus 1/4 teaspoon, divided115-ounce canno-salt-added chickpeas, rinsed6 cupsstemmed chopped kale(about1/2large bunch)2tablespoonslemon juice1/8teaspoonground pepperplus a pinch, divided, plus more for garnish1/2cupwhole-milk plain strained (Greek-style) yogurt1tablespoonwater1large clovegarlic, grated1/2cupcrumbledfeta cheese

Cook Mode(Keep screen awake)

Ingredients

5cupscubed peeledbutternut squash(1-inch pieces)

1smallred onion, cut into 1-inch pieces

4tablespoonsextra-virgin olive oil, divided, plus more for garnish

1teaspoonza’atar, plus more for garnish

1/8teaspoonsaltplus 1/4 teaspoon, divided

115-ounce canno-salt-added chickpeas, rinsed

6 cupsstemmed chopped kale(about1/2large bunch)

2tablespoonslemon juice

1/8teaspoonground pepperplus a pinch, divided, plus more for garnish

1/2cupwhole-milk plain strained (Greek-style) yogurt

1tablespoonwater

1large clovegarlic, grated

1/2cupcrumbledfeta cheese

DirectionsPreheat 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 GrecoMeanwhile, 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 GrecoMix 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 GrecoNutrition InformationServing Size: about 2 1/2 cupsCalories 404, Fat 21g, Saturated Fat 6g, Cholesterol 21mg, Carbohydrates 43g, Total Sugars 8, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 461mg, Potassium 993mgEatingWell.com, February 2024

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 GrecoMeanwhile, 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 GrecoMix 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 GrecoNutrition InformationServing Size: about 2 1/2 cupsCalories 404, Fat 21g, Saturated Fat 6g, Cholesterol 21mg, Carbohydrates 43g, Total Sugars 8, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 461mg, Potassium 993mg

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.

a step in making the Massaged Kale Salad with Roasted Squash & Chickpeas

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.

a step in making the Massaged Kale Salad with Roasted Squash & Chickpeas

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.

a step in making the Massaged Kale Salad with Roasted Squash & Chickpeas

Nutrition InformationServing Size: about 2 1/2 cupsCalories 404, Fat 21g, Saturated Fat 6g, Cholesterol 21mg, Carbohydrates 43g, Total Sugars 8, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 461mg, Potassium 993mg

Nutrition Information

Serving Size: about 2 1/2 cupsCalories 404, Fat 21g, Saturated Fat 6g, Cholesterol 21mg, Carbohydrates 43g, Total Sugars 8, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 461mg, Potassium 993mg

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

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