A nice, simple salad for your Thanksgiving table.

1 bunch of kale

2 cups large diced butternut squash

1 15 ounce can chickpeas (garbanzo beans), drained and rinsed

2 tablespoons extra virgin olive oil

1 tablespoon curry powder

pinch of cayenne pepper

Kosher salt

½ cup pecans

For the Dressing

2 tablespoons tahini

¼ cup extra virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon honey

½ teaspoon kosher salt

Cut out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl.

Preheat the oven to 400 degrees F. Add the diced butternut squash and rinsed chickpeas to a baking sheet lined with foil. Drizzle with the extra virgin olive oil, curry powder and cayenne. Mix with your hands until the squash and chickpeas are well coated. Sprinkle with kosher salt and bake for 15-20 minutes or until squash is tender and chickpeas are lightly browned.

Put all the dressing ingredients to a small mason jar and shake to mix. Taste for more seasoning, if desired.

Transfer the butternut squash and chickpeas to the bowl of kale. Add the pecans and drizzle with the dressing. Toss to coat. Allow to rest for 10 to 30 minutes before serving so kale softens.