• prep: 25 min
• cook: 1 hr 30 min
• total: 1 hr 55 min

servings:

"Kale needs to be rubbed the right way... a little oil and muscle makes those tough leaves soft and more delicate and more delicious.This salad is lovely on a fall or winter day, I like it when the butternut squash is still warm from being roasted in the oven."

• 2 tbsp with ground flax seeds
• 1/4 cup warm water
• 1 can chickpeas (about 1 ½ cups), rinsed and drained
• 1/4 cup olive oil
• 2 tbsp maple syrup
• ½ tsp turmeric
• ½ tsp spicy hungarian paprika or child powder
• ½ tsp ground cumin
• ¼ tsp sea salt
• ¼ tsp fresh ground pepper
• 1 butternut squash, (This is a great recipe to use leftover roasted butternut squash.)
• 2 packed handfuls of raw kale leaves (curly or dino is great, but any variety will do)
• ¼ cup olive oil
• ½ lemon, juiced
• 1 garlic clove, minced
• 2 tablespoons of raw apple cider vinegar
• 1 teaspoon dijon mustard
• 2 teaspoons maple syrup (optional)
• ¼ teaspoon sea salt
• fresh ground black pepper

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