Healthy Recipes Salad Green Salad Kale Salad Massaged Kale Salad with Roasted Squash & Chickpeas 4.8 (5) 4 Reviews This kale salad is piled high with roasted butternut squash, red onion and toasty chickpeas. The kale starts to break down as you “massage” it, soaking up the lemony dressing. Za’atar, a Middle Eastern seasoning with dried herbs, sesame seeds and sumac, adds a bright, earthy taste. You can swap it out for chili powder for a slightly different flavor profile. By Carolyn Malcoun Carolyn Malcoun See More As EatingWell's Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on October 19, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Close Credit: Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco Active Time: 30 mins Total Time: 40 mins Servings: 4 Nutrition Profile: Anti-Inflammatory Sesame-Free Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Roasted butternut squash adds a sweet, nutty flavor to this kale salad.Feta cheese offers a tangy contrast to the squash and chickpeas.Za’atar provides an earthy taste that complements the lemony dressing. Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 4 servings 5 cups cubed peeled butternut squash (1-inch pieces) 1 small red onion, cut into 1-inch pieces 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 Directions Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. 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. Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco 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. Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco 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. Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco EatingWell.com, February 2024 Save Rate Print Nutrition Facts (per serving) 388 Calories 20g Fat 44g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 2 1/2 cups Calories 388 % Daily Value * Total Carbohydrate 44g 16% Dietary Fiber 10g 34% Total Sugars 10g Added Sugars 0g 0% Protein 13g 26% Total Fat 20g 26% Saturated Fat 5g 25% Cholesterol 16mg 5% Vitamin A 1072µg Vitamin C 68mg 76% Vitamin D 0µg Vitamin E 5mg 35% Folate 196µg Vitamin K 184µg Sodium 380mg 17% Calcium 261mg 20% Iron 4mg 21% Magnesium 111mg 26% Potassium 1009mg 21% Zinc 2mg 18% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.