Roasted Butternut Squash and Kale Salad
This roasted butternut squash and kale salad is the epitome of fall in a salad and combines the goodness of kale, butternut squash, roasted chickpeas, mushrooms, apples, pecans and pumpkin seeds. I mean, what’s more FALL than that?!
Servings: 4
Ingredients
For the Salad:
- 1 large butternut squash, peeled and cut into ¾" cubes
- 14.5 oz (1 can) chickpeas, drained and rinsed
- 8 oz mushrooms, quartered
- 2 tbsp extra virgin olive oil, divided (+1 tsp for kale)
- 2 tsp cinnamon
- 1 tsp chili powder
- ½ tsp thyme
- salt (to taste)
- 1 bunch kale, stemmed and chopped
- 1 tbsp lemon juice (½ lemon, squeezed)
- 1 tbsp pumpkin seeds or pecans (or both)
- 1 tbsp goat cheese, cut into cubes
- 1 medium granny smith apple, cored and sliced
For the Maple Lemon Vinaigrette:
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp maple syrup
- ¼ tsp salt
Instructions
For the salad:
- Preheat oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Toss cubed butternut squash with 1 tablespoon olive oil, cinnamon, and salt. Spread out on baking sheet and roast in the oven for 25-30 minutes or until soft and golden. Flip halfway through.
- Toss chickpeas with ½ tablespoon olive oil, chili powder, and salt. Spread out on half of the other baking sheet. Toss mushrooms with ½ tablespoon olive oil, thyme, and salt. Spread out on the other half of the second baking sheet.
- Roast the chickpeas for 20 minutes or until crispy. Roast mushrooms for 12 minutes
- Massage kale with 1 tsp olive oil and lemon juice in a large bowl.
- In the bowl, add butternut squash, chickpeas, mushrooms, pecans, pumpkin seeds, goat cheese, and sliced apples and mix in with kale.
For the maple lemon vinaigrette:
- Whisk the lemon juice, olive oil, maple syrup, and salt.
- Drizzle vinaigrette over salad and mix well.