Of course, when it comes to my favorite season, Fall, one of the first food items that come to mind besides pumpkin is butternut squash! It's the only squash I will continuously eat. It's sweet and buttery, nutty, similar to pumpkin, and versatile. You can puree it and make a soup, blend it to make a sauce, or roast it, which I like to add to savory dishes. This salad has all the Fall requirements in a meal but remains wholesome. It's buttery, nutty, sweet, hearty, and warm.

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Butternut Squash

This ingredient is the star of this salad. Roasting it will release a lovely sweet, and nutty flavor. Butternut squash can be challenging to chop; I recommend making several slits in on the squash and microwaving for about 3 mins till it's slightly soft. Or, you can purchase prechopped squash, which I prefer.

Kale

Most people don't like the taste of kale because they aren't massaging it. I know that sounds odd, but trust me, it helps break down the texture making it easier to chew and digest. ‍

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Chickpeas

A versatile bean that most vegan salads consist of. When roasted, the outer layer is nice and crispy, and the inner is chewy and soft.
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Toppings

The toppings you can add to this salad are endless. Each bite has the ideal chewy and crunchy texture.

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