My family requests it almost every week.
I wanted there to be something warm on the plate, as well as a variety of textures.
I wanted it to be tangy, yet also have a creamy dressing.
Was I asking too much of a salad?
I opened my fridge and grabbed a bunch of kale.
While the squash was in the oven, I chopped the kale and put it in a large bowl.
I squeezed lemon juice and drizzled olive oil over it and scrunched it up to soften the leaves.
I grated some garlic and mixed it with strained yogurt.
I crumbled the feta.
I gazed at the fruits of my labor and thought, this could use some more protein.
I grabbed a few wide, shallow bowls and divided the kale among them.
And my husband just wants every dinner to be colorful and include kale, so check-check.
I called them to the dinner table.
Yeah, its a real winner, Dan agreed.
And thats howMassaged Kale Salad with Roasted Squash & Chickpeaswas born.
Lila said, Can you make that salad again?
And its had a steady place on our dinner plan ever since.
It really has become a family favorite.
The salad is also adaptable.
Just about any cheese can be swapped for the feta.
And if you prefer a vinaigrette to something creamy, you could make something likeLemon-Garlic VinaigretteorJulia Childs Sauce Vinaigrette.
Now that the nights are getting cooler again, my dinner plan has shifted.
Instead of grilling chicken, Im roasting it.
Ive traded lettuce wraps for soups.
And this salad is back on the menuand I cant wait.
