Empty My Fridge
Squash Salad with Kale and Roasted Garlic Dressing
Ingredients
- Butternut squash · peeled cubed1
- Chickpea · rinsed drained1 can
- Drizzle of oil1
- Salt1 ½ tsp
- Garlic2–3 cloves
- Kale · chopped4–5 cups
- Apple · sliced1
- Pumpkin seed½ cups
- Cherry · dried½ cups
- Olive oil½ cups
- Lemon
- Black pepperto taste
- Sugar1 tbsp
Instructions
- Preheat the oven to 425°F.
- Place the squash and chickpeas on a sheet pan, drizzle with oil and sprinkle with salt.
- Put the garlic cloves in the middle of a small piece of foil, drizzle with oil, and fold into a packet. Place the packet on the sheet pan.
- Roast everything for 30 to 40 minutes.
- Whisk the oil, lemon juice, salt, pepper and sugar together. When the pan comes out of the oven, mash the roasted garlic and stir it into the dressing.
- Drizzle the kale with a little dressing in a large bowl. Massage it with your hands until it is deep green and softened.
- Place the kale in a large salad bowl and top with the squash and chickpeas. Arrange the apple slices on the salad, scatter pepitas and dried cherries over it, and finish with the remaining dressing. Serve warm or cold.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicLemonChickpeaAppleCherryKalePumpkin seedButternut squash
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