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Maple-Roasted Squash & Kale Salad Recipe

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4 from 4 reviews

A vibrant and hearty Maple-Roasted Squash & Kale Salad featuring tender roasted butternut squash and chickpeas, massaged kale, crisp apple slices, toasted pecans, dried cherries, and creamy goat cheese, all tossed in a sweet and tangy maple vinaigrette. Perfect as a nutritious and flavorful fall or winter salad that can be served at room temperature or chilled.

Ingredients

Spices and 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

  • 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 the Oven. Preheat your oven to 425°F (218°C). Line one or two large baking sheets with parchment paper or silicone baking mats, and set aside for easy cleanup and to prevent sticking.
  2. Mix the Spices. In a small bowl, combine the ground cumin, ground coriander, garlic powder, ground cinnamon, salt, and freshly ground black pepper to create the seasoning blend for the squash and chickpeas.
  3. Prepare the Squash and Chickpeas. In a large bowl, toss the peeled and sliced butternut squash along with the drained and rinsed chickpeas with the seasoning mix. Drizzle with the maple syrup and olive oil, stirring well to ensure every piece is evenly coated with the seasoning and syrup.
  4. Roast the Vegetables. Spread the squash and chickpeas in a single layer on the prepared baking sheet(s). Roast in the preheated oven for 20 minutes. Then, flip the squash slices over and stir the chickpeas to ensure even roasting. If using two baking sheets, rotate their positions in the oven. Continue roasting for another 10 to 15 minutes or until the squash is lightly browned and tender. Remove from the oven and allow to cool on the baking sheet for at least 15 minutes.
  5. Make the Vinaigrette. While the squash cools, whisk together the extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper in a small bowl until emulsified and smooth.
  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 until the leaves soften and are fully coated, enhancing their texture and flavor.
  7. Assemble the Salad. Top the dressed kale with the roasted squash and chickpeas, thinly sliced apple, chopped pecans, dried cherries or cranberries, and crumbled goat cheese. Drizzle the reserved dressing on top, then gently toss everything together to combine all the flavors evenly. Serve the salad at room temperature or chilled according to preference.
  8. Store Leftovers. Keep any leftover salad in an airtight container in the refrigerator for up to 5 days. Enjoy as a nutritious and delicious meal or side over several days.

Notes

  • For extra flavor, toast the pecans before adding them to the salad.
  • If you prefer a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
  • Massaging the kale is an important step to soften the leaves and make them more palatable.
  • You can swap dried cherries with dried cranberries or other dried fruits of your choice.
  • The salad can be served cold or at room temperature depending on your preference.
  • Make sure not to overcrowd the baking sheet to ensure even roasting of squash and chickpeas.

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