Description
Full of fall and winter’s best produce, seasoned toasted chickpeas, and tossed with a maple cider vinaigrette, this maple-roasted squash kale salad will be your new favorite salad in the cooler months. See Notes for make-ahead options and substitution suggestions.
Ingredients
- 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 (about 550g) peeled and sliced butternut squash (1/2 to 3/4-inch thick)
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 2 Tablespoons (30ml) pure maple syrup
- 1 Tablespoon (15ml) extra virgin olive oil
- 1 to 2 bunches curly kale, stems discarded and torn into pieces (about 5 cups/320g chopped)
- 1 apple, thinly sliced
- 1/2 cup (120g) chopped pecans (toasted if desired)
- 1/3 cup (50g) dried cherries or dried cranberries
- 2 ounces (about 1/2 cup) crumbled goat cheese
Maple Cider Vinaigrette
- 1/4 cup (60ml) extra virgin olive oil
- 2 Tablespoons (30ml) pure maple syrup
- 1 Tablespoon (15ml) apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F (218°C). Line 1 or 2 large baking sheet(s) with parchment paper or silicone baking mat(s). Set aside.
- In a small bowl, mix together cumin, coriander, garlic powder, cinnamon, salt, and pepper.
- In a large bowl, toss the squash and chickpeas with the seasoning mix. Drizzle maple syrup and olive oil over top, then stir everything together until the squash and chickpeas are coated. Spread squash and chickpeas in a single layer on the prepared baking sheet(s).
- Roast for 20 minutes, then flip the squash slices over and stir the chickpeas around. If you are using 2 baking sheets, rotate the baking sheets from top to bottom/bottom to top. Roast for another 10–15 minutes or until lightly browned. Remove from the oven and let cool on the baking sheet for at least 15 minutes.
- Make the vinaigrette: In a small bowl, whisk together the vinaigrette ingredients.
- Assemble the salad: Place the kale in a large bowl. Pour most of the dressing on top (reserve about 2 Tablespoons), and use your hands to massage the dressing into the kale leaves until completely coated. Top with roasted squash and chickpeas, apple slices, pecans, dried cherries, and crumbled goat cheese. Drizzle remaining dressing on top, and gently toss to combine. Serve the salad room temperature or cold.
- Store leftover salad in an airtight container in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: There are a few ways to get ahead with this salad, so you simply have to assemble it in the serving dish the day you plan to serve it. You can prepare the squash and chickpeas through step 4 and, after they cool completely, store in an airtight container in the refrigerator for up to 3 days. You can make the dressing in advance and store in an airtight container in the refrigerator for up to 1 week. Give it a good whisk again before using. When you’re ready to serve the salad, continue with step 6.
- Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula | Baking Sheet | Parchment Paper or Silicone Baking Mats | Whisk
- What Can I Use Instead of Kale? Spinach or spring greens are a great substitute. In step 6, pour most of the dressing on top of the greens and instead of massaging into the greens, just toss together. Then continue with the rest of the step, including adding the remaining ingredients and drizzling the remaining dressing on top.
- Substitutions: Try pepitas instead of pecans; dried cranberries or chopped dried apricots instead of cherries; blue cheese instead of goat cheese (or leave the cheese out to make it vegan). Use delicata squash instead of butternut; or slice up a pear instead of an apple. You could also add around 1 cup of a cooked grain, such as quinoa, farro, or wheatberries, for some added heartiness and chewy texture.