Maple-Roasted Squash & Kale Salad

Bahan-bahan (6 porsi)

• 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 chopped)
• 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
• 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