Fall Kale Salad
This salad is layered with sweet and savory goodness with tender kale, roasted butternut squash, and sweet, crunchy chickpeas, topped with Fall toppings, dried cranberries, and pumpkin seeds. This dish makes the perfect Fall salad!
Prep:
15
minutes
Cook:
20
minutes
TOtal:
35
minutes
Ingredients
Roasted Butternut Squash
- 2 1/2 cups (13 oz) butternut squash chopped into cubes
- 1 Tablespoon olive oil
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 Tablespoon fresh thyme
Roasted Maple Chickpeas
- 15 oz canned chickpeas or garbanzo beans, rinsed and drained
- 1 Tablespoon pure maple syrup
- 1/4 tsp kosher salt
Massaged Kale
- 12 cups (67g) chopped kale
- 1 Tablespoon olive oil
- 1 small lemon
- 1/2 Tablespoon kosher salt
Toppings
- 1/2 cup (72g) pepitas
- 1/4 cup (25g) dried cranberries
- Optional ~ drizzle tahini
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Toss all the ingredients from the roasted butternut squash list in a medium bowl, and place them on a cookie sheet.
- In the same bowl, toss all the ingredients under the Roasted Maple Chickpeas and place them on the cookie sheet as the butternut squash. Bake the squash and chickpeas for 18-20 mins. If the squash isn't soft, remove the chickpeas and cook the squash a little longer, checking on it every 3-5 mins.
- In the same bowl, pour all the kale ingredients and massage the kale till all the leaves are coated.
- Once the squash and chickpeas are finished baking, toss them with the kale and add desired toppings.
