Roasted Butternut Squash Kale Salad

Name: Roasted Butternut Squash Kale Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 (main) or 8 (side)
Ingredients: 1 small green cabbage; 1 small butternut squash; extra virgin olive oil; Kosher salt and freshly cracked black pepper; 1 tablespoon pure maple syrup; 1 teaspoon ground cumin; ½ teaspoon red pepper flakes; 3 to 4 cups (50-65g) chopped kale; 2 to 3 large carrots; 1 (15-ounce/425g ) can chickpeas, drained and rinsed; 3 garlic cloves; 3 tablespoons red wine vinegar; 2 teaspoons pure maple syrup; ¾ teaspoon Dijon mustard; ¾ teaspoon dried oregano; ½ teaspoon red pepper flakes; 3 tablespoons extra virgin olive oil; ½ cup (70g) whole almonds, unsalted**; 2 tablespoons (42g) agave nectar; 1/8 teaspoon cayenne pepper; Kosher salt or sea salt

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5.0

156 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
4 (main) or 8 (side)
Calories
578 kcal
Course
Side Dish, Main Course, Salad
Cuisine
American

Roasted Butternut Squash Kale Salad

Bianca Sampson

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Ingredients

Servings

1 small green cabbage or ½ of a large cabbage
1 small butternut squash (1 1/2 to 2 pounds)
extra virgin olive oil
Kosher salt and freshly cracked black pepper
1 tablespoon pure maple syrup
1 teaspoon ground cumin
½ teaspoon red pepper flakes

Salad Ingredients

3 to 4 cups (50-65g) chopped kale
2 to 3 large carrots, peeled and ribboned with a Y-shaped/wide vegetable peeler*
1 (15-ounce/425g ) can chickpeas, drained and rinsed

Red Wine Vinaigrette

3 garlic cloves, crushed with a press or finely minced
3 tablespoons red wine vinegar
2 teaspoons pure maple syrup
¾ teaspoon Dijon mustard
¾ teaspoon dried oregano
½ teaspoon red pepper flakes
3 tablespoons extra virgin olive oil

Sweet-and-Spicy Almond Crunch

½ cup (70g) whole almonds, unsalted**
2 tablespoons (42g) agave nectar
1/8 teaspoon cayenne pepper
Kosher salt or sea salt

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Instructions

Preheat the oven to 450ºF/232ºC.
Prep the cabbage: Trim the bottom stem from the cabbage, but leave the core otherwise intact to hold the leaves together. Slice the cabbage in half. Cut into 1-inch thick wedges. Spread the cabbage out on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon kosher salt and pepper to taste. Rub cabbage with your hands, getting the oil and seasonings into the crevices.
Prep the squash: Peel the butternut squash***. Cut in half vertically and scoop out the seeds. Using a mandoline (preferred method) or a sharp chef’s knife, thinly slice the squash, crosswise, into ¼-inch thick half-moon slices (see photos in blog post for reference). Transfer squash slices to a bowl, and toss with 1 tablespoon olive oil, maple syrup, cumin, red pepper flakes, 1 teaspoon kosher salt, and black pepper to taste. Spread out on a rimmed baking sheet with as little overlap as possible (you might need to add a few pieces to the pan with the cabbage).
Roast the cabbage and squash for 15 minutes. Flip each cabbage piece using a spatula and toss the squash around. Continue roasting for 10 to 13 minutes, or until the cabbage edges are browned and the squash is nicely browned and tender.
Meanwhile, make the vinaigrette. Add garlic, vinegar, maple syrup, mustard, red pepper flakes, and oregano to a bowl. Whisk to combine, then stream in the olive oil, whisking as you go. Season with ¼ teaspoon kosher salt and pepper to taste. Or, add all of the ingredients to a jar, close the lid, and shake up the jar until the dressing is emulsified.
Make the almond crunch: Line a large plate with parchment paper. Heat a medium frying pan over medium heat. After a few minutes, add the almonds, agave nectar, and cayenne. Season with a bit of salt and black pepper. Stir the mixture constantly, until the nuts are browned and the sugar has caramelized, 2 to 3 minutes. Quickly transfer the mixture to the lined surface and use a spatula to squish the almonds together in a pile. Allow to rest for a few minutes, then use your hands to break them into clumps.
Assemble the salad: Add the kale, carrot ribbons, and chickpeas to a large bowl. Pour some of the vinaigrette on top and toss with tongs or forks. Add the roasted squash and cabbage, add a bit more vinaigrette, and gently toss. Sprinkle the almond crunch on top.****Best served at room temperature or warm.

Notes

* When you get to the point where you can no longer shave long peels, just slice the remaining carrots thinly - it adds a nice crunchy texture.
** If your nuts are salted, skip the salt or go really light on it.
**** Squash too tough to cut in half? Microwave it for 2 minutes. This softens it, making it much easier to slice through.
**** If you plan to keep leftovers, the salad is still good 2-3 days later, but the texture will be best if you dress only the amount of salad you plan to eat that day.

Nutrition Information

Show Details

Calories 578kcal (29%) Carbohydrates 72g (24%) Protein 16g (32%) Fat 30g (46%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 19g Trans Fat 1g Sodium 543mg (23%) Potassium 1602mg (46%) Fiber 16g (64%) Sugar 24g (48%) Vitamin A 29494IU (590%) Vitamin C 164mg (182%) Calcium 352mg (35%) Iron 6mg (33%)

Nutrition Facts

Serving: 4(main) or 8 (side)

Amount Per Serving

Calories 578 kcal

% Daily Value*

Calories	578kcal	29%
Carbohydrates	72g	24%
Protein	16g	32%
Fat	30g	46%
Saturated Fat	3g	15%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	19g	95%
Trans Fat	1g	50%
Sodium	543mg	23%
Potassium	1602mg	34%
Fiber	16g	64%
Sugar	24g	48%
Vitamin A	29494IU	590%
Vitamin C	164mg	182%
Calcium	352mg	35%
Iron	6mg	33%