Kale and Butternut Squash Salad recipes

Name: Kale and Butternut Squash Salad recipes
Ingredients: 1 small (1½ pounds) butternut squash—peeled, seeded and cut into 1-inch pieces; 5 tablespoons olive oil, divided; ¾ teaspoon pink Himalayan salt, divided, plus more to taste; ¾ cup (½ can) cooked chickpeas, rinsed and patted dry; ½ cup canola oil, for frying; 1 shallot, thinly sliced on a mandoline; 2 teaspoons freshly squeezed lemon juice, plus more to taste (½ lemon); 3 packed cups lacinato kale leaves, torn into bite-size pieces; 2 Fuyu persimmons, peeled; 3 tablespoons dried mulberries (substitute with golden raisins); 3 tablespoons roasted pumpkin seeds