The Ultimate Hearty Kale and Butternut Squash Salad
A hearty and flavorful fall-inspired salad featuring a base of fresh kale that is massaged with a homemade maple cider vinaigrette to tenderize it. The salad is topped with butternut squash and chickpeas that have been roasted with a warm spice blend and maple syrup until lightly browned. The dish is finished with the addition of fresh, thinly sliced apple, chopped pecans, dried cherries or cranberries, and crumbled goat cheese for a perfect balance of sweet, savory, and tangy flavors.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes (includes cooling time)
- Yield: 4-6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Salad:
- 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 peeled and sliced butternut squash (about 1/2 to 3/4-inch thick)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 Tablespoons pure maple syrup
- 1 Tablespoon extra virgin olive oil
- 5 cups chopped curly kale
- 1 apple, thinly sliced
- 1/2 cup chopped pecans, toasted if desired
- 1/3 cup dried cherries or dried cranberries
- 2 ounces (about 1/2 cup) crumbled goat cheese
- For the Maple Cider Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 Tablespoons pure maple syrup
- 1 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Line one or two large baking sheets with parchment paper.
- In a small bowl, mix together the cumin, coriander, garlic powder, cinnamon, salt, and pepper to create the seasoning blend.
- In a large bowl, toss the butternut squash and chickpeas with the seasoning mix. Drizzle with 2 tablespoons of maple syrup and 1 tablespoon of olive oil, and stir until everything is coated.
- Spread the squash and chickpeas in a single layer on the prepared baking sheet(s).
- Roast for 20 minutes. Flip the squash slices and stir the chickpeas, rotating baking sheets if using two. Roast for another 10–15 minutes, until lightly browned. Let cool on the baking sheet for at least 15 minutes.
- Make the Vinaigrette: In a small bowl or jar, whisk or shake together all the vinaigrette ingredients (olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper).
- Assemble the Salad: Place the kale in a large bowl. Pour most of the dressing over the kale and use your hands to massage it into the leaves to soften them.
- Top the kale with the roasted squash and chickpeas, apple slices, pecans, dried cherries, and crumbled goat cheese.
- Drizzle the remaining dressing on top and gently toss to combine. Serve at room temperature or cold.
Notes
- Massaging the kale with the dressing is a key step that helps to break down its tough texture, making it more tender and pleasant to eat.
- Roasting the squash and chickpeas in a single layer is important for them to brown and caramelize properly, rather than steam.
- This salad can be stored in an airtight container in the refrigerator for up to 5 days, making it great for meal prep.
Find it online: https://www.eatswithsoul.com/butternut-squash-salad-2/