Squash Salad with Kale and Roasted Garlic Dressing
Squash Salad with Kale and Roasted Garlic Dressing - the BEST Thanksgiving salad. Roasted garlicky kale, squash and chickpeas, crisp apple, dabbles of pepitas and dried cherries, and a drizzle of roasted garlic dressing over the top.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 butternut squash, peeled and cubed (about 3 cups)
- 1 can Dakota’s Pride Garbanzo Beans, rinsed and drained
- a drizzle of oil
- 1 teaspoon kosher salt
- 2 -3 cloves garlic
- 4 -5 cups Simply Nature Organic Chopped Kale
- 1 honeycrisp apple, sliced
- 1/2 cup Southern Grove Pepitas
- 1/2 cup Southern Grove Dried Cherries
- 1/2 cup olive oil
- juice of 1 lemon
- 1/2 teaspoon salt (more to taste)
- black pepper to taste
- 1 tablespoon sugar
Steps
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Preheat the oven to 425 degrees. Place squash and chickpeas on a sheet pan. Drizzle with oil, sprinkle with salt. Place garlic cloves in the center of a small piece of foil. Drizzle with oil and fold it up into a little packet. Place the packet on the sheet pan. Roast everything for 30-40 minutes.
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Whisk the oil, lemon juice, salt, pepper, and sugar together. When the sheet pan comes out of the oven, mash up the roasted garlic and add it to the dressing.
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In a large bowl, drizzle the kale with a little bit of dressing (hello, flavor!). Massage it – as in, just, like, squeeze it – until it’s deep green and the texture has relaxed a little bit. This just makes it more tender and pleasant to eat.
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Place kale in a large salad bowl. Top with squash and chickpeas. Arrange little fanned-out apple slices on the salad (pretty!). Dot the whole thing with pepitas and dried cherries, and finish with the rest of the dressing. Serve warm or cold! IT’S A BEAUTIFUL MASTERPIECE.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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