Description
Celebrate the autumn harvest with this nutrient-dense and deeply satisfying salad. Featuring caramelized butternut squash and crispy roasted chickpeas, this bowl balances earthy kale with a vibrant, maple-infused cider vinaigrette. It is a hearty, plant-forward meal that is perfect for busy weeknights or as a festive addition to your holiday table, offering a complex blend of textures and warmth.
Ingredients
4 cups peeled and cubed butternut squash (1/2-inch cubes)
15 ounces chickpeas, drained, rinsed, and patted dry
2 Tablespoons olive oil
2 Tablespoons maple syrup
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups chopped kale, stems removed
3 Tablespoons apple cider vinegar
2 Tablespoons extra virgin olive oil
1/4 cup toasted pumpkin seeds (optional garnish)
Instructions
Preheat oven to 400°F (200°C).
In a large bowl, whisk together the olive oil, maple syrup, cumin, coriander, garlic powder, cinnamon, salt, and pepper.
Add the butternut squash and chickpeas to the spice mixture and toss until evenly coated.
Spread the mixture in a single layer on a large rimmed baking sheet.
Roast for 25-30 minutes, tossing halfway through, until the squash is tender and the chickpeas are golden and crisp.
While the vegetables roast, place the kale in a large mixing bowl; massage with a drizzle of olive oil until slightly softened.
Whisk together the apple cider vinegar and extra virgin olive oil to create the vinaigrette.
Combine the roasted squash and chickpeas with the kale.
Drizzle with the vinaigrette, toss well, and top with pumpkin seeds before serving.
Notes
You can store the salad in an airtight container for up to 3 days in the refrigerator. Massage the kale well before adding the other ingredients to improve the texture. Feel free to add feta or goat cheese if you are not strictly vegan.