Maple-Roasted Squash & Kale Salad
A vibrant and hearty fall harvest salad, this dish features buttery butternut squash and protein-rich chickpeas glazed in aromatic spices and maple syrup. The roasted components are paired with massaged kale, creamy goat cheese, and tart dried cherries for a sophisticated balance of textures and flavors. It is a satisfying, nutrient-dense vegetarian main or side that proof simple seasonal ingredients, when treated correctly, can create a truly memorable dining experience.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
4 cups peeled and cubed butternut squash (1/2 to 3/4-inch pieces)
1 can (15-ounce) chickpeas, drained and rinsed
2 Tablespoons pure maple syrup
2 Tablespoons olive oil
1 large bunch curly kale, stems removed and chopped
1/4 cup dried cherries (or cranberries)
1/3 cup crumbled goat cheese
2 Tablespoons apple cider vinegar
1 teaspoon dijon mustard
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the cumin, coriander, garlic powder, cinnamon, salt, and black pepper.
Add the butternut squash cubes and rinsed chickpeas to the bowl with the spices. Drizzle with 1 tablespoon of olive oil and the maple syrup, tossing until evenly coated.
Spread the mixture on a large parchment-lined sheet pan in a single layer and roast for 25-30 minutes, or until the squash is tender and the chickpeas are slightly golden.
While the vegetables roast, place cleaned and chopped kale into a bowl with the remaining 1 tablespoon of olive oil. Massage the kale with your hands for 2-3 minutes until the leaves become soft and dark green.
In a small jar, whisk together the apple cider vinegar and dijon mustard to create the dressing.
Once the squash is ready, toss the warm roasted mixture with the massaged kale in a large serving bowl.
Pour the dressing over the salad and top with the dried cherries and crumbled goat cheese before serving.
Notes
Massage your kale consistently to ensure the tough fibers break down; this makes the salad much easier to eat and digest. You can roast the squash and chickpeas ahead of time to make assembly a quick 5-minute task for dinner. Store the dressing separately if prepping more than a few hours in advance to keep the kale crisp.
Find it online: https://cookingwithramsay.com/maple-roasted-squash-kale-salad/