Print

Butternut Squash Kale Salad

Print Recipe

A cozy and flavorful salad featuring roasted butternut squash, crisp kale, and a delightful mix of textures from chickpeas and pecans.

Ingredients

Scale
  • 4 cups butternut squash, peeled and cut into cubes
  • 2 tbsp olive oil (for roasting)
  • 1 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can chickpeas (14 oz), drained and rinsed
  • 1 tbsp olive oil (for the chickpeas)
  • 1/2 tsp paprika
  • 2 cups cooked quinoa
  • 4 cups chopped kale
  • 1/4 cup crumbled feta cheese
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/3 cup olive oil (for dressing)
  • 1/4 cup apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp minced garlic
  • 1 tsp Dijon mustard
  • 1/4 tsp salt (for dressing)
  • 1/4 tsp pepper (for dressing)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prepare your butternut squash by tossing it with olive oil, dried thyme, salt, and pepper.
  3. Roast the squash on a baking sheet for 25-30 minutes, until tender and golden brown.
  4. Crisp the chickpeas by tossing them with olive oil and paprika, then roasting for 15-20 minutes.
  5. Cook the quinoa according to package instructions.
  6. Prepare the dressing by whisking together olive oil, apple cider vinegar, maple syrup, minced garlic, Dijon mustard, salt, and pepper.
  7. Assemble the salad by combining chopped kale, cooked quinoa, roasted butternut squash, and crispy chickpeas.
  8. Add feta cheese, dried cranberries, and pecans on top.
  9. Serve the salad and enjoy!

Notes

Serving suggestions include pairing with warm crusty bread or serving on a large platter for sharing.

Nutrition

Keywords: butternut squash, kale salad, healthy salad, vegetarian recipes

Find it online: https://flavorvia.com/minute-meal-prep-butternut-squash-kale-salad-bowl/