Description
This Roasted Butternut Squash Kale Salad is a harvest-inspired bowl that perfectly balances tender, caramelized roasted vegetables with the crisp, peppery bite of fresh kale. Enhanced with chickpeas for plant-based protein and a homemade sweet-and-spicy almond crunch, this salad is as hearty as it is colorful. It is a nutritious, satisfying, and versatile dish that proves simple, seasonal ingredients can create a stunning centerpiece for any meal, while being robust enough to serve as a filling main course.
Ingredients
1 small head green cabbage, sliced into wedges
1 small butternut squash (1.5–2 lbs), peeled and cubed
4 cups kale, stems removed and chopped
1 can (15 oz) chickpeas, rinsed and dried
1 cup raw almonds, chopped
1/3 cup extra virgin olive oil
2 tablespoons pure maple syrup
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 tablespoon apple cider vinegar (substitute for red wine vinegar)
Kosher salt to taste
Freshly cracked black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss the butternut squash and cabbage wedges with 2 tablespoons olive oil, maple syrup, cumin, salt, pepper, and red pepper flakes on a large baking sheet.
Roast for 25-30 minutes until vegetables are tender and charred at the edges.
While vegetables roast, massage the kale with a drizzle of olive oil in a large bowl until softened.
In a dry skillet over medium heat, toast the almonds until fragrant and lightly golden, then set aside.
Whisk together remaining olive oil and apple cider vinegar to create the dressing.
Combine roasted vegetables, kale, and chickpeas in a large serving bowl.
Toss with dressing and top with the toasted almond crunch before serving.
Notes
You can roast the vegetables ahead of time to make assembly quicker. The kale benefits from sitting with the dressing for 10-15 minutes before serving to soften further. Feel free to add feta cheese or pomegranate seeds for extra color and flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg