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squash salad

A delicious roasted squash and kale salad with a tangy garlic dressing, perfect for fall or any season.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups butternut squash
  • 1 can Dakota’s Pride Garbanzo Beans
  • 0.25 cups oil
  • 1 teaspoon kosher salt
  • 3 cloves garlic
  • 5 cups Simply Nature Organic Chopped Kale
  • 1 each honeycrisp apple
  • 0.5 cups Southern Grove Pepitas
  • 0.5 cups Southern Grove Dried Cherries
  • 0.5 cups olive oil
  • 1 each lemon juice
  • 0.5 teaspoons salt more to taste
  • to taste black pepper
  • 1 tablespoon sugar

Method
 

Preparation Steps
  1. Preheat the oven to 425 degrees. Toss squash and chickpeas with oil and salt, roast for 30-40 minutes. Roast garlic in foil packet during this time.
  2. Mix oil, lemon juice, salt, pepper, and sugar. Squeeze roasted garlic into dressing.
  3. Massage kale with some dressing until tender and dark green.
  4. Combine kale, roasted squash, chickpeas, apple slices, pepitas, dried cherries, and dressing. Toss well.

Notes

This salad can be served warm or cold, great for outdoor meals or festive gatherings.