Kale and Spiced Pumpkin Salad with Figs Recipe
Fresh figs are a special addition to this kale, chickpea, and spiced pumpkin salad full of fall flavors and colors. Get the recipe!
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Cooking tools:
- Roasting pan
- Parchment paper
- Oven
- Colander
- Mixing bowl
- Peeler
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Whisk
- Skillet
- Spatula
- Serving platter
Ingredients
- 2 15-oz. cans no-salt-added chickpeas
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- 1 1- to 1¼-pound pie pumpkin or acorn squash
- 2 medium turnips or kohlrabi (12 oz. total)
- 3 tablespoons tahini
- 1 teaspoon pure maple syrup
- ¼ cup lemon juice
- 8 cups torn fresh kale, tough stems removed
- 6 fresh or dried figs, stemmed and halved or quartered
- 2 tablespoons toasted pepitas
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