This wintery salad combines the grounding, immune boosting powers of butternut squash with energizing greens and protein rich chickpeas for a nutritional knockout!
You can serve it warm with the squash straight out of the oven - the kale is hearty and won't wilt like other, more tender greens or you can make it ahead and serve it chilled or room temp. You can even add cooked quinoa and basically it's a power bowl!
serves 4 - 6
Save time by buying fresh or frozen pre-cut squash. You can also sub in roasted sweet potato or carrots or both instead of the squash.
You can easily make the salad ahead of (time since the kale is hearty) and roast the squash right before serving. It will keep in an airtight container in the fridge for up to 3 days.
Preheat the oven to 400 and line a baking sheet with parchment paper.
In a large mixing bowl toss the butternut squash cubes with olive oil and sea salt until well coated. Arrange them on the baking sheet and roast in the oven for 20 minutes then remove from oven and drizzle with maple syrup. Return to the oven for an addition 5 to 10 minutes, or until the butternut squash is tender and maple syrup has started to caramelize. Remove from the oven and let cool slightly.
While the squash is cooking, whisk together the olive oil, apple cider vinegar, and cinnamon in a mixing bowl. Toss well with the kale then fold in chickpeas, green onion, cranberries, and butternut squash. Season with additional salt if needed and sprinkle with pumpkin seeds.