Description
This Roasted Butternut Squash Kale Salad is a harvest-inspired masterpiece that balances the natural sweetness of caramelized squash and cabbage with fresh, earthy kale. Enhanced with protein-packed chickpeas, crisp carrot ribbons, and a sweet-and-spicy almond crunch, this salad is both sophisticated and hearty. Perfectly suited for a main course or a vibrant side, it is an ideal dish for meal prepping as the sturdy kale maintains its texture beautifully over time.
Ingredients
1 small butternut squash, cubed
1 small green cabbage, cut into wedges
4 cups chopped kale, stems removed
2 large carrots, shaved into ribbons
1 can (15 oz) chickpeas, rinsed and drained
3 tbsp olive oil
1 tsp smoked paprika
1/2 cup slivered almonds
1 tbsp maple syrup
1/4 cup apple cider vinegar
2 tbsp lemon juice
1 tsp dijon mustard
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss butternut squash and cabbage wedges with olive oil, salt, pepper, and smoked paprika on a baking sheet.
Roast for 25-30 minutes until tender and caramelized.
In a small pan, toast the almonds with maple syrup and a pinch of salt until golden and candied; set aside.
In a large bowl, massage the kale with a drizzle of olive oil to soften the leaves.
Whisk together apple cider vinegar, lemon juice, and Dijon mustard to make the vinaigrette.
Combine kale, roasted vegetables, chickpeas, and carrot ribbons in a large serving bowl.
Drizzle with the dressing, toss well, and top with the candied almonds.
Notes
Store the dressing separately if prepping in advance to keep the kale crisp. Ensure the cabbage wedges are cut small enough to cook at the same rate as the squash. This salad is naturally vegan and gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg