Empty My Fridge
Maple Roasted Squash Kale Salad
Ingredients
- Cumin · ground1 tsp
- Coriander seed · ground½ tsp
- Garlic powder½ tsp
- Cinnamon · ground½ tsp
- Salt¾ tsp
- Black pepper · ground½ tsp
- Butternut squash · peeled sliced4 cups
- Chickpeas · drained and rinsed1 can
- Maple syrup4 tbsp
- Extra virgin olive oil5 tbsp
- Kale1–2 bunches
- Apple · thinly sliced1
- Pecan · chopped½ cups
- Cherry · dried⅓ cups
- Goat cheese2 oz
- Apple cider vinegar1 tbsp
- Dijon mustard1 tsp
Instructions
- Preheat the oven to 425°F (218°C). Line one or two large baking sheets with parchment or silicone mats.
- In a small bowl, mix the cumin, coriander, garlic powder, cinnamon, salt and pepper.
- In a large bowl, toss the squash and chickpeas with the spice mix. Add the maple syrup and olive oil, stir until coated, then spread in a single layer on the sheet(s).
- Roast for 20 minutes. Flip the squash slices and stir the chickpeas. If using two sheets, swap them top to bottom. Roast another 10 to 15 minutes until lightly browned.
- Cool on the sheet for at least 15 minutes.
- Whisk the dressing ingredients together in a small bowl.
- Put the kale in a large bowl and pour over most of the dressing, reserving about 2 tablespoons. Massage the dressing into the leaves with your hands until fully coated.
- Top the kale with the roasted squash and chickpeas, apple slices, pecans, dried cherries and goat cheese. Drizzle with the remaining dressing and gently toss.
- Serve at room temperature or cold.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
More recipes with
CheeseAppleChickpeaCanned chickpeaPecanCherryKaleGoat cheese
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