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squash salad

A vibrant and healthy squash salad with kale, roasted garlic, and fresh apple slices, topped with pepitas and dried cherries.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups butternut squash, peeled and cubed
  • 1 can Dakota’s Pride Garbanzo Beans, rinsed and drained
  • 0.1 cup oil
  • 1 teaspoons kosher salt
  • 3 cloves garlic
  • 4 cups Simply Nature Organic Chopped Kale
  • 1 honeycrisp apple sliced
  • 0.5 cup Southern Grove Pepitas
  • 0.5 cup Southern Grove Dried Cherries
  • 0.5 cup olive oil
  • 1 unit juice of 1 lemon
  • 0.5 teaspoon salt more to taste
  • to taste black pepper
  • 1 tablespoon sugar

Method
 

Preparation Steps
  1. Preheat the oven to 425 degrees Fahrenheit. Place squash and chickpeas on a baking sheet. Drizzle with oil and sprinkle with salt. Roast for 30-40 minutes until tender and caramelized. Roast garlic cloves in foil with a drizzle of oil for the last 20 minutes.
  2. Whisk together the oil, lemon juice, salt, pepper, and sugar to make the dressing. Mash the roasted garlic and add to the dressing.
  3. Massage the chopped kale with a portion of the dressing until tender and deep green.
  4. In a large bowl, combine kale, roasted squash, chickpeas, apple slices, pepitas, and dried cherries. Toss with the remaining dressing before serving.

Notes

This squash salad is perfect as a healthy side dish for any meal and can be served warm or cold.