Description
A nutritious and flavorful salad featuring massaged kale, roasted squash, and chickpeas, perfect for a healthy meal.
Ingredients
- 1 bunch of kale, stems removed
- 1 cup butternut squash, cubed
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast the squash in the oven for about 25-30 minutes, or until tender and slightly caramelized.
- In a large bowl, add the kale and massage it with the remaining olive oil, maple syrup, and apple cider vinegar until it softens.
- Add the roasted squash and chickpeas to the massaged kale.
- Top with pumpkin seeds and dried cranberries.
- Toss everything together and serve immediately.
Notes
- For added flavor, consider adding feta cheese or avocado.
- This salad can be made ahead of time; just keep the dressing separate until serving.
- Feel free to substitute the squash with sweet potatoes or other seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American