Roasted Butternut Squash Kale Salad with Chickpeas and Cranberries
User Reviews
5
Roasted Butternut Squash Kale Salad with Chickpeas and Cranberries
Description
The recipe begins by roasting butternut squash cubes in olive oil with salt and pepper until tender and caramelized. Meanwhile, kale is massaged with oil and salt to soften its fibrous texture. Chickpeas are drained, dried, tossed in oil and a savory seasoning blend with smoked paprika, garlic powder, cayenne, cumin, salt, and pepper, then roasted until crispy alongside cranberries drizzled lightly with oil.
The salad components are combined with a dressing made from avocado or olive oil, orange juice, apple cider vinegar, and seasonings, offering a bright citrus flavor to complement the roasted ingredients. Optional feta cheese adds a creamy, salty counterpoint.
This salad serves well as a hearty side or main dish, suitable for vegetarian meals. It stores multiple servings and can be adapted to combine roasting trays for convenience if space allows. The varied textures—from soft squash, crunchy chickpeas, tender kale, and juicy cranberries—make it a balanced and flavorful dish.
Yielding six side servings or three larger portions, this preparation highlights seasonal ingredients and thoughtful use of spices and citrus to enliven the components.
Ingredients
- 2 lb butternut squash
- 1-2 tsp avocado oil or olive oil
- salt to taste
- black pepper to taste
- 4-5 cups curly kale chopped
- 15 oz chickpeas canned
- 2 tsp avocado oil or olive oil
- ¼ tsp salt
- 1 cup cranberries fresh
- honey for drizzling
- ¼ cup feta cheese optional but delicious, crumbled
CRISPY CHICKPEA SEASONING BLEND
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp ground cayenne pepper
- ⅛ tsp cumin ground
- ⅛ tsp black pepper
ZESTY ORANGE DRESSING
- 2 TBSP avocado oil or olive oil
- 2 TBSP orange juice (I juiced a mandarin orange)
- 2 tsp apple cider vinegar
- ⅛ tsp salt
- ⅛ tsp black pepper
Instructions
- Preheat oven to 400 degrees F.
- Peel and cube your squash (or snag it pre-cut from the store) and toss with 1-2 tsp oil. Season with salt and pepper (I add about 1/8 tsp of each) and place in a single layer on a greased or lined baking sheet. Set timer for 15 minutes.
- Next wash and dry your chopped kale. Add to a large bowl and drizzle kale with 1 tsp of your favorite healthy oil and a pinch of salt. Massage with your fingers until kale darkens in color and takes on a velvety texture. This little rubdown turns dry kale into a tender and delicious salad green! Set aside.
- Whisk together dressing ingredients and set aside.
- Now let's prep our chickpeas! Drain, rinse, and blot dry with a few paper towels. Toss with 2 tsp oil and season with 1/4 tsp salt. Place on a small baking sheet and spread them out a bit. Drizzle cranberries with a teeny bit of oil and place on the opposite side of the chickpeas.
- After the squash has been roasting for about 15 minutes (cue the timer!) add your cranberries and chickpeas to the oven and set timer for additional 20 minutes. The squash will continue roasting away as the chickpeas crisp up and the cranberries lightly roast and burst.
- Once everything is ready, pull your goodies from the oven and drizzle some fresh raw honey over the cranberries (SO GOOD!)
- Next sprinkle the seasoning blend over the hot chickpeas and mix it all up to coat.
- Top your kale with fresh from the oven squash, cranberries, and chickpeas and optional feta cheese. Serve with dressing for drizzling (whisk again before serving) and enjoy!
Notes
- This recipe makes six side servings or three larger entrées.
- If using a large baking sheet, roast chickpeas and cranberries alongside squash for convenience but leave some space for crisping.
- Estimated nutrition facts are provided externally and can vary with optional add-ons or substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 366mg | 15% |
| Potassium | 879mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 20640IU | 413% |
| Vitamin C | 90.4mg | 100% |
| Calcium | 164mg | 16% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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