Ginger-Lemon Kale with Squash and Chickpeas

Kale is one of the healthiest vegetables around. I found this on a clean eating website and couldn't wait to make it. The original recipe was made with lime juice and pomegranate seeds, but the store was OUT of limes and lime juice and there were no pomegranates to be found....

2 cups butternut squash, peeled and seeded (cut into 3/4 inch cubes)
1 1/2 tbsp olive oil divided
1 medium onion diced
2 cloves of garlic diced
1 tbsp fresh grated ginger root (I used ground ginger)
1 can (16 oz) of chickpeas/garbanzo beans
8 cups thinly sliced kale leaves
1 tbsp lemon juice
1/4 tsp salt
1/2 cup dried cranberries

Preheat the oven to 400 degrees. In a medium bowl toss the squash with 1/2 tbsp oil. Place the squash onto a parchment lined rimmed baking sheet and roast for about 25 minutes or until the squash is fork tender.

Place the rest of the oil in a deep/wide skillet and cook the onions and garlic on high until the onions are clear (cooked through). Add the ginger and stir for thirty seconds. Add the kale. Mix for about ten minutes or until the kale has wilted. Add the chick peas. Stir until the chickpeas are cooked through. Transfer everything into a large salad/mixing bowl. Add the lemon juice, salt and cranberries. Toss. Serve immediately.

Nutritional Facts:

Hella healthy....don't worry 'bout it.