Maple-Roasted Squash Kale Salad

October 14, 2024 by Baker Recipes, Updated October 14, 2024

This Maple-Roasted Squash Kale Salad is a delightful mix of seasonal produce, seasoned chickpeas, and a tangy maple cider vinaigrette. Perfect for fall and winter, it s a nutritious dish that can be made ahead for convenience.

Ingredients

1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups (about 550g) peeled and sliced butternut squash (1/2 to 3/4-inch thick)
1 (15-ounce/425g) can chickpeas, drained and rinsed
2 tablespoons (30ml) pure maple syrup
1 tablespoon (15ml) extra virgin olive oil
1 to 2 bunches curly kale, stems discarded and torn into pieces (about 5 cups/320g)
1 apple, thinly sliced
1/2 cup (120g) chopped pecans (toasted if desired)
1/3 cup (50g) dried cherries or dried cranberries
2 ounces (about 1/2 cup) crumbled goat cheese

Maple Cider Vinaigrette

1/4 cup (60ml) extra virgin olive oil
2 tablespoons (30ml) pure maple syrup
1 tablespoon (15ml) apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 425°F (218°C) and line 1 or 2 large baking sheets with parchment paper or silicone mats.
In a small bowl, mix ground cumin, coriander, garlic powder, cinnamon, salt, and black pepper.
In a large bowl, toss the butternut squash and chickpeas with the seasoning mix. Drizzle with maple syrup and olive oil, then stir until well coated.
Spread the squash and chickpeas in a single layer on the prepared baking sheet(s). Roast for 20 minutes, then flip the squash and stir the chickpeas. If using 2 sheets, rotate their positions.
Roast for an additional 10-15 minutes, or until lightly browned. Remove from the oven and let cool for at least 15 minutes.
For the vinaigrette, whisk together all vinaigrette ingredients in a small bowl.
In a large bowl, place the kale and pour most of the vinaigrette over it (reserve about 2 tablespoons). Massage the dressing into the kale until fully coated.
Top the kale with the roasted squash and chickpeas, apple slices, pecans, dried cherries, and crumbled goat cheese. Drizzle with the remaining dressing and gently toss to combine.
Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.