Name: Cozy Roasted Butternut Squash Kale Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 small green cabbage (or 1/2 of a large cabbage); 1 small butternut squash (1 1/2 to 2 pounds); Extra virgin olive oil; Kosher salt and freshly cracked black pepper; 1 tablespoon pure maple syrup; 1 teaspoon ground cumin; 1/2 teaspoon red pepper flakes; 3 to 4 cups chopped kale; 2 to 3 large carrots, peeled and ribboned; 1 (15-ounce) can chickpeas, drained and rinsed; 3 garlic cloves, crushed or minced; 3 tablespoons red wine vinegar; 2 teaspoons pure maple syrup; 3/4 teaspoon Dijon mustard; 3/4 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 3 tablespoons extra virgin olive oil; 1/2 cup unsalted whole almonds; 2 tablespoons agave nectar; 1/8 teaspoon cayenne pepper; Kosher salt or sea salt

Description

A vibrant and nutritious salad featuring roasted butternut squash, kale, and a zesty vinaigrette, perfect for any season.

Ingredients

Scale

1 small green cabbage (or 1/2 of a large cabbage)
1 small butternut squash (1 1/2 to 2 pounds)
Extra virgin olive oil
Kosher salt and freshly cracked black pepper
1 tablespoon pure maple syrup
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 to 4 cups chopped kale
2 to 3 large carrots, peeled and ribboned
1 (15-ounce) can chickpeas, drained and rinsed
3 garlic cloves, crushed or minced
3 tablespoons red wine vinegar
2 teaspoons pure maple syrup
3/4 teaspoon Dijon mustard
3/4 teaspoon dried oregano
1/2 teaspoon red pepper flakes
3 tablespoons extra virgin olive oil
1/2 cup unsalted whole almonds
2 tablespoons agave nectar
1/8 teaspoon cayenne pepper
Kosher salt or sea salt

Instructions

Preheat the oven to 450°F (232°C).
Trim the bottom stem from the cabbage, slice in half, and cut into 1-inch wedges. Drizzle with olive oil and sprinkle with salt and pepper.
Peel and slice the butternut squash, then toss with olive oil, 1 tablespoon maple syrup, cumin, red pepper flakes, salt, and pepper.
Roast both baking sheets in the oven for 15-20 minutes, flipping halfway.
In a medium bowl, whisk together garlic, red wine vinegar, maple syrup, Dijon mustard, red pepper flakes, oregano, and olive oil to create the vinaigrette.
In a skillet, heat almonds, agave, and cayenne until golden brown, then cool and break into clumps.
In a large bowl, mix kale, carrot ribbons, and chickpeas. Add roasted vegetables and drizzle with vinaigrette, tossing to coat.
Serve warm or at room temperature.

Notes

For best results, use fresh, seasonal produce. Dress the salad just before serving to maintain crispness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 8g
Sodium: 500mg
Fat: 20g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Keywords: salad, roasted butternut squash, kale salad, healthy recipe, comfort food