- VE
- VN
- GF
- LC
Fall Kale Salad
There’s nothing like a hearty, nourishing salad to celebrate fall’s best produce. This Fall Kale Salad is the perfect balance of cozy, crunchy, savory, and a little sweet — thanks to roasted butternut squash, maple-glazed chickpeas, dried cranberries, and pepitas. It’s not just a salad; it’s a full-on autumn moment in a bowl.
Ingredients
Roasted Butternut Squash
Roasted Maple Chickpeas
Massaged Kale
Toppings
Instructions
- Step 1
Preheat oven to 400 degrees Fahrenheit
- Step 2
Toss all the ingredients from the roasted butternut squash list in a medium bowl, and place them on a cookie sheet.
- Step 3
In the same bowl, toss all the ingredients under the Roasted Maple Chickpeas and place them on the cookie sheet as the butternut squash. Bake the squash and chickpeas for 18-20 mins. If the squash isn't soft, remove the chickpeas and cook the squash a little longer, checking on it every 3-5 mins.
- Step 4
In the same bowl, pour all the kale ingredients and massage the kale till all the leaves are coated.
- Step 5
Once the squash and chickpeas are finished baking, toss them with the kale and add desired toppings.
Tips & Tricks
Per serving
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