Description
This Roasted Butternut Squash Kale Salad is a perfect balance of comforting roasted flavors and refreshing, nutrient-dense greens. Featuring caramelized squash, tender cabbage wedges, and crisp kale, this plant-based dish is enhanced by earthy chickpeas and a homemade sweet-and-spicy almond crunch. It is a satisfying, versatile meal that bridges the gap between sophisticated comfort food and clean eating, ideal for busy weeknights or vibrant weekend gatherings.
Ingredients
1 small head of green cabbage, cut into wedges
1 small butternut squash, approx 1.5-2 lbs, peeled and cubed
4 cups fresh kale, stems removed and chopped
3 large carrots, peeled and shaved
1 can (15oz) chickpeas, rinsed and drained
3 tbsp olive oil
1 tsp smoked paprika
1/2 cup slivered almonds
1 tbsp maple syrup
1/2 tsp chili flakes
Juice of 1 lemon
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss butternut squash cubes and cabbage wedges with 2 tbsp olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until squash is tender and cabbage is slightly charred.
In a small pan over medium heat, toast almonds with maple syrup and chili flakes until golden and fragrant; set aside.
Massaged the kale with a drizzle of olive oil and a pinch of salt in a large bowl until soft.
Add the shaved carrots and chickpeas to the kale bowl.
Add the roasted vegetables to the base, top with the sweet-and-spiced almonds, and drizzle with lemon juice before serving.
Notes
Massage the kale thoroughly to remove bitterness and improve texture. The cabbage can be replaced with Brussels sprouts if preferred. Keep the almond topping in a sealed container to maintain crunch. This salad stores well in the fridge for up to two days.