FALL KALE SALAD
This Fall Kale Salad is proof that salads can be just as comforting as a warm bowl of soup — packed with color, flavor, and seasonal goodness. It’s a must-try for anyone who wants to eat well while celebrating the best of fall.
Prep:
15
minutes
Cook:
20
minutes
TOtal:
35
minutes
Ingredients
Roasted Butternut Squash
- 2 1/2 cups (13 oz) butternut squash chopped into cubes
- 1 Tablespoon olive oil
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 Tablespoon fresh thyme
Roasted Maple Chickpeas
- 15 oz canned chickpeas or garbanzo beans, rinsed and drained
- 1 Tablespoon pure maple syrup
- 1/4 tsp kosher salt
Massaged Kale
- 12 cups (67g) chopped kale
- 1 Tablespoon olive oil
- 1 small lemon
- 1/2 Tablespoon kosher salt
Toppings
- 1/2 cup (72g) pepitas
- 1/4 cup (25g) dried cranberries
- Optional ~ drizzle tahini
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Toss all the ingredients from the roasted butternut squash list in a medium bowl, and place them on a cookie sheet.
- In the same bowl, toss all the ingredients under the Roasted Maple Chickpeas and place them on the cookie sheet as the butternut squash. Bake the squash and chickpeas for 18-20 mins. If the squash isn't soft, remove the chickpeas and cook the squash a little longer, checking on it every 3-5 mins.
- In the same bowl, pour all the kale ingredients and massage the kale till all the leaves are coated.
- Once the squash and chickpeas are finished baking, toss them with the kale and add desired toppings.
