Description
This Maple-Roasted Squash & Kale Salad is a vibrant and hearty fall salad featuring roasted butternut squash and chickpeas seasoned with warm spices. Tossed with a maple cider vinaigrette, tender kale, crisp apple slices, toasted pecans, dried cherries, and creamy goat cheese, it offers a perfect balance of sweet, savory, and tangy flavors. Ideal for cooler months, this salad is both nutritious and satisfying, great as a main or side dish.
Ingredients
Scale
Spice Mix
- 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 & 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 & 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
Maple Cider 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
- Preheat Oven: Preheat your oven to 425°F (218°C). Line one or two large baking sheets with parchment paper or silicone mats to prepare for roasting.
- Mix Spices: Combine ground cumin, coriander, garlic powder, cinnamon, salt, and black pepper in a small bowl to create the seasoning blend.
- Season Squash & Chickpeas: In a large bowl, toss the peeled and sliced butternut squash along with the drained chickpeas with the spice mix. Drizzle maple syrup and olive oil over the mixture, then stir well to ensure everything is evenly coated.
- Roast Squash & Chickpeas: Spread the squash and chickpeas in a single layer on the prepared baking sheet(s). Roast for 20 minutes, then carefully flip the squash slices and stir the chickpeas around for even browning. If using two sheets, switch their positions in the oven. Continue roasting for an additional 10–15 minutes until lightly browned. Remove from the oven and allow to cool on the baking sheet for at least 15 minutes.
- Prepare Vinaigrette: In a small bowl, whisk together extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and emulsified.
- Massage Kale: Place the torn kale pieces in a large bowl. Pour most of the vinaigrette over the kale, reserving about 2 tablespoons for later. Use your hands to massage the dressing into the leaves thoroughly until the kale is well coated and slightly softened.
- Assemble Salad: On top of the dressed kale, layer the cooled roasted squash and chickpeas, thinly sliced apple, chopped pecans, dried cherries, and crumbled goat cheese.
- Finish Salad: Drizzle the remaining vinaigrette over the assembled salad and gently toss to combine all ingredients. Serve immediately at room temperature or chilled, as preferred.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 5 days.
Notes
- This salad highlights the best fall and winter seasonal produce, combining warm spices, sweet maple syrup, and tangy vinaigrette for a comforting dish.
- Make-ahead tip: Roast the squash and chickpeas up to 2 days in advance and keep refrigerated. Toss the salad at serving time for freshness.
- Substitutions: Pecans can be swapped with walnuts or almonds; goat cheese can be replaced with feta or vegan cheese for dietary preferences.
- For extra texture, consider adding roasted pumpkin seeds or sunflower seeds.
- To make the salad vegan, omit the goat cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 320
- Sugar: 14g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 10mg
