Name: Maple-Roasted Squash & Kale Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 cups (about 550g) peeled and sliced butternut squash (1/2 to 3/4-inch thick); 1 (15-ounce/425g) can chickpeas, drained and rinsed; 2 tablespoons (30ml) pure maple syrup; 1 tablespoon (15ml) extra virgin olive oil; 1 to 2 bunches curly kale, stems discarded and torn into pieces (about 5 cups/320g chopped); 1 apple, thinly sliced; 1/2 cup (120g) chopped pecans (toasted if desired); 1/3 cup (50g) dried cherries or dried cranberries; 2 ounces (about 1/2 cup) crumbled goat cheese; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoons (30ml) pure maple syrup; 1 tablespoon (15ml) apple cider vinegar; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Ingredients

Scale

1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups (about 550g) peeled and sliced butternut squash (1/2 to 3/4-inch thick)
1 (15-ounce/425g) can chickpeas, drained and rinsed
2 tablespoons (30ml) pure maple syrup
1 tablespoon (15ml) extra virgin olive oil
1 to 2 bunches curly kale, stems discarded and torn into pieces (about 5 cups/320g chopped)
1 apple, thinly sliced
1/2 cup (120g) chopped pecans (toasted if desired)
1/3 cup (50g) dried cherries or dried cranberries
2 ounces (about 1/2 cup) crumbled goat cheese
1/4 cup (60ml) extra virgin olive oil
2 tablespoons (30ml) pure maple syrup
1 tablespoon (15ml) apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

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Instructions

Preheat your oven to 425°F (218°C). Line baking sheets with parchment paper.
Combine spices in a bowl.
Toss butternut squash and chickpeas with the spices, maple syrup, and olive oil.
Spread on baking sheet and roast for about 30-35 minutes until browned.
Whisk together ingredients for the vinaigrette.
In a bowl, massage vinaigrette into torn kale leaves.
Add roasted squash, chickpeas, apple slices, pecans, dried cherries, and goat cheese to kale. Toss gently.
Serve room temperature or chilled.

Last Step:

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Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Flavors improve after a day in the refrigerator.
Substitute squash with sweet potatoes or use quinoa for a gluten-free option.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Calories: 320
Sugar: 10
Sodium: 350
Fat: 18
Saturated Fat: 3
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 34
Fiber: 8
Protein: 8
Cholesterol: 10