Go Back
–+ servings
Closeup of a Butternut Squash and Kale Fall Salad on a bronze oval serving platter
Print Recipe
5 from 1 vote

Kale & Butternut Squash Fall Salad

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 4 servings (as a main dish or 6 servings as a side)
Calories: 374kcal
Author: Gluten Free & More

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
US Customary - Metric

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

Calories: 374kcal | Carbohydrates: 59g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 100mg | Potassium: 908mg | Fiber: 11g | Sugar: 17g | Vitamin A: 14231IU | Vitamin C: 60mg | Calcium: 178mg | Iron: 5mg