Squash Salad with Kale and Roasted Garlic Dressing
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(17)
Ingredients
6 servings
- 1 butternut squash, peeled and cubed (about 3 cups)
- 1 can Dakota’s Pride Garbanzo Beans, rinsed and drained
- a drizzle of oil
- 1 teaspoon kosher salt
- 2–3 cloves garlic
- 4–5 cups Simply Nature Organic Chopped Kale
- 1 honeycrisp apple, sliced
- 1/2 cup Southern Grove Pepitas
- 1/2 cup Southern Grove Dried Cherries
- 1/2 cup olive oil
- juice of 1 lemon
- 1/2 teaspoon salt (more to taste)
- black pepper to taste
- 1 tablespoon sugar
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Preparation
Step 1
Roast: Preheat the oven to 425 degrees. Place squash and chickpeas on a sheet pan. Drizzle with oil, sprinkle with salt. Place garlic cloves in the center of a small piece of foil. Drizzle with oil and fold it up into a little packet. Place the packet on the sheet pan. Roast everything for 30-40 minutes.
Step 2
Dressing: Whisk the oil, lemon juice, salt, pepper, and sugar together. When the sheet pan comes out of the oven, mash up the roasted garlic and add it to the dressing.
Step 3
Kale: In a large bowl, drizzle the kale with a little bit of dressing (hello, flavor!). Massage it – as in, just, like, squeeze it – until it’s deep green and the texture has relaxed a little bit. This just makes it more tender and pleasant to eat.
Step 4
Salad: Place kale in a large salad bowl. Top with squash and chickpeas. Arrange little fanned-out apple slices on the salad (pretty!). Dot the whole thing with pepitas and dried cherries, and finish with the rest of the dressing. Serve warm or cold! IT’S A BEAUTIFUL MASTERPIECE.
Step 5
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Chef's notes
Make ahead:
You could definitely roast the squash, garlic, and chickpeas a day in advance. That being said, the texture of the roasted chickpeas will change from crispy to… less crispy after they’ve been roasted and cooled. I don’t think they taste bad that way! Just different.
