Simon Romanov

Massaged Kale Salad with Roasted Squash & Chickpeas

– 5 cups cubed peeled butternut squash (1-inch pieces) – 1 small red onion, cut into 1-inch piece – 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


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. 

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. 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. 


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