Last fall, I wanted a salad for dinner, but I wanted something more substantial than a lettuce-based salad. I wanted some warm food on my plate, with a variety of textures. I wanted something tangy, but with a creamy dressing. Oh, and I wanted to go vegetarian. My husband and I are trying to lower our cholesterol, and our 12-year-old son thinks animals these days are too cute to eat, so our family prioritizes plant-based foods over animal-protein-heavy meals. Was I asking too much from a salad?
I opened the fridge and pulled out some kale. I had some butternut squash that I thought might get some use out of, so I peeled and cubed it, and roasted it with za’atar and red onion. While the squash was in the oven, I chopped the kale and put it in a big bowl. I squeezed in some lemon juice, drizzled with olive oil, and massaged the leaves to soften them. I grated some garlic and mixed it with strained yogurt. I crumbled some feta cheese. Admiring the fruits of my labor, I decided I wanted a bit more protein, so I washed a can of chickpeas and warmed them on a baking sheet just before the squash finished roasting.
I took some wide, shallow bowls and filled them with kale. I topped the kale with squash, chickpeas, and onion, and sprinkled each bowl with garlicky yogurt and crumbled feta. My daughter will eat anything with feta on it, so I knew she’d love it. My husband always wants kale for a colorful dinner, so all good. I called them to the dinner table.
“Mom, this is my new favorite dinner,” Lila exclaimed, gobbling down her salad with glee. “Yep, this is so good,” Dan agreed. And thus, Massaged Kale Salad with Roasted Squash and Chickpeas was born.
When we were planning dinner for the next week, I asked each of my kids to pick something to eat for dinner, and Lila said, “Can you make that salad again?” Of course! That salad has been a part of our dinner plans ever since.
This has really become a family favorite. The two main ingredients in this salad, kale and butternut squash, have anti-inflammatory properties. It’s also packed with 14 grams of protein and 8 grams of fiber per serving, two nutrients that are important to our family. Protein helps build and maintain muscle mass, as my daughter is a multi-sport athlete. Fiber is something most people don’t get enough of, so one serving of this salad provides at least a quarter of your daily goal.
You can also tweak the salad. I roasted sweet potatoes and beets instead of squash, black beans instead of chickpeas, and pickled onions instead of roasted onions (a salad essential, but underrated in my opinion). If you want to add more protein, add roasted tofu, poached chicken, or roasted salmon on top or on the side. Instead of feta, you can use just about any cheese. If you prefer a vinaigrette over something creamy, you can make a lemon-garlic vinaigrette or a Julia Child sauce vinaigrette.
The nights are getting cooler again, so my dinner plans have changed. Instead of grilling my chicken, I’ll roast it. Instead of wrapping it in lettuce, I’ll make it into soup. And this salad is back on the menu. I can’t wait.
