Kale & Butternut Squash Fall Salad
Fall is in full swing! Which means holiday baking is right around the corner. I like to give myself a bit of a break from all the candy and sweets that come around this time of year and make sure my body is still healthy and happy. I do so with this Kale & Butternut Squash Fall Salad.
This plant-based dish is full of fiber, protein, and antioxidants and does not skimp on flavor. Chickpeas are a good source of plant-based protein as well as being high in soluble fiber, as is butternut squash. Butternut squash is also high in antioxidants, which can help reduce inflammation. Roasting the chickpeas adds a nice crunch to the salad and the dressing really shines too, thanks to the combination of oil, rice vinegar (I used Marukan Organic Rice Vinegar), and apricot preserves. This combination of ingredients is like fall in a bowl!
And, since October is Vegetarian Month, this salad is even more fitting for this time of year. You can serve this as a main dish or as a side dish – it’s hearty enough to stand on its own but also pairs well with other dishes like a soup or stew.
Get more gluten-free fall recipes.
Kale & Butternut Squash Fall Salad
Ingredients
- Kosher or fine sea salt
- Black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 3 cups cubed butternut squash (about 1- inch cubes)
- 1 (15 ounce) can chickpeas, rinsed, drained, and dried
- 1 tablespoon plus ½ cup olive oil
- ¼ cup Marukan Organic Rice Vinegar
- 2 tablespoons apricot preserves
- 2 cloves garlic , grated
- 1/8 teaspoon crushed red pepper flakes
- 4 ounces baby kale , washed and dried
- ¼ cup dried cranberries
- ¼ cup roasted pumpkin seeds
- 2-3 ounces soft goat cheese , crumbled
Instructions
- Preheat oven to 425 degrees and line two baking sheets with parchment paper.
- Combine 1 teaspoon salt, ½ teaspoon pepper, the garlic powder, cumin, and paprika. Place the squash on one baking sheet and the chickpeas on another. Drizzle both with olive oil. Put about ¾ of the spice mixture over the squash and the rest over the chickpeas. Toss both to coat.
- Roast for 20-25 minutes or until the squash is cooked through and starting to brown and the chickpeas are crunchy. The chickpeas may take an extra 5 minutes.
- Place the remaining ½ cup olive oil, the vinegar, apricot preserves, garlic, and red pepper flakes in a Mason jar, cover, and shake well to blend completely.
- Put the kale in a large bowl, add a couple tablespoons of the dressing, and massage the kale using your hands. Let sit for at least 5 minutes.
- Add the squash, chickpeas, cranberries, and pumpkin seeds to the kale. Add dressing and toss to coat. Taste and add more salt and pepper if desired. Add the goat cheese and toss gently.
- Put in a serving bowl or on a platter and serve.
Nutrition
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