Spicy Kale and Chipotle Chickpea and Roasted Butternut Squash Salad

INGREDIENTS

very large bunch of kale (ribs removed and chopped)

1 tbsp

extra virgin olive oil

chipotle smoked sea salt or regular sea salt

1 can

chickpeas (400 grams, rinsed and drained)

medium butternut squash (about 2 pounds, sliced into ¾-inch cubes)

1/4 cup

pepitas (pumpkin seeds without the shell)

1 tbsp

chipotle paste

4 tbsp

extra virgin olive oil

large clove garlic or 1 teaspoon crushed

1 tsp

Raw Spice Bar Chipotle Smoked Sea Salt or regular sea salt

1 pinch

red chili pepper flakes

1 tbsp

lime juice (about half a lime)