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.

Author: Browndis

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 492 kcal per serving

Ingredients

2 ½ cups - butternut squash
1 tbsp - olive oil
¼ tsp - kosher salt
⅛ tsp - ground black pepper
1 tbsp - fresh thyme
15 ounces - canned chickpeas or garbanzo beans
1 tbsp - pure maple syrup
¼ tsp - kosher salt
12 cups - kale
1 tbsp - olive oil
1 - lemon
½ tbsp - kosher salt
½ cup - pepitas
¼ cup - dried cranberries
tahini

Instructions

Preheat oven to 400 degrees Fahrenheit
Toss all the ingredients from the roasted butternut squash list in a medium bowl, and place them on a cookie sheet.
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.
In the same bowl, pour all the kale ingredients and massage the kale till all the leaves are coated.
Once the squash and chickpeas are finished baking, toss them with the kale and add desired toppings.

Nutrition