Print

Maple-Roasted Squash & Kale Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

A vibrant and nutritious Maple-Roasted Squash & Kale Salad featuring tender roasted butternut squash and chickpeas, crisp kale massaged with a sweet-tangy maple vinaigrette, crisp apple slices, toasted pecans, dried cherries, and creamy goat cheese. Perfect for a wholesome, flavorful meal or side dish.

Ingredients

Spices & Seasonings

  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Roasted Vegetables and Chickpeas

  • 4 cups (about 550g) peeled and sliced butternut squash (1/2 to 3/4-inch thick)
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 2 Tablespoons (30ml) pure maple syrup
  • 1 Tablespoon (15ml) extra virgin olive oil

Salad Base and Toppings

  • 1 to 2 bunches curly kale, stems discarded and torn into pieces (about 5 cups/320g chopped)
  • 1 apple, thinly sliced
  • 1/2 cup (120g) chopped pecans (toasted if desired)
  • 1/3 cup (50g) dried cherries or dried cranberries
  • 2 ounces (about 1/2 cup) crumbled goat cheese

Vinaigrette

  • 1/4 cup (60ml) extra virgin olive oil
  • 2 Tablespoons (30ml) pure maple syrup
  • 1 Tablespoon (15ml) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (218°C). Line one or two large baking sheets with parchment paper or a silicone baking mat and set aside to make cleanup easier.
  2. Mix Seasonings: In a small bowl, combine the ground cumin, ground coriander, garlic powder, ground cinnamon, salt, and freshly ground black pepper to create a flavorful seasoning blend.
  3. Toss Squash and Chickpeas: In a large bowl, add the peeled and sliced butternut squash along with the drained chickpeas. Sprinkle the seasoning mix over them. Drizzle with pure maple syrup and extra virgin olive oil, then stir everything well to coat the squash and chickpeas evenly with the mixture.
  4. Roast the Squash and Chickpeas: Spread the squash and chickpeas in a single layer on the prepared baking sheets. Roast in the preheated oven for 20 minutes. Then flip the squash slices and stir the chickpeas. If using two baking sheets, rotate them between top and bottom racks. Continue roasting for another 10 to 15 minutes, until the squash is lightly browned and tender. Remove from oven and allow to cool on the baking sheet for at least 15 minutes.
  5. Make the Vinaigrette: In a small bowl, whisk together extra virgin olive oil, pure maple syrup, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper until well combined and emulsified.
  6. Massage the Kale: Place the torn kale leaves in a large bowl. Pour most of the dressing over the kale, reserving about 2 Tablespoons for later. Using your hands, massage the dressing into the kale vigorously until the leaves become softer and fully coated with the dressing.
  7. Assemble the Salad: To the dressed kale, add the cooled roasted squash and chickpeas, thinly sliced apple, chopped (and toasted if desired) pecans, dried cherries or cranberries, and crumbled goat cheese. Drizzle the remaining dressing on top and gently toss the salad to combine all flavors evenly. Serve this salad at room temperature or chilled, as preferred.
  8. Storage: Store any leftover salad in an airtight container in the refrigerator for up to 5 days. This allows flavors to meld even further over time.

Notes

  • To toast pecans, spread them on a baking sheet and roast at 350°F (175°C) for 5-7 minutes until fragrant.
  • Massaging the kale softens it and reduces bitterness, making the salad more enjoyable.
  • Use freshly peeled and firm butternut squash for best texture when roasting.
  • Adjust maple syrup quantities in the dressing according to your sweetness preference.
  • This salad can be served as a main vegetarian dish or a hearty side.

Find it online: https://recipefeastful.com/maple-roasted-squash-and-kale-salad-recipe/