Butternut Squash Kale Salad with Roasted Chickpeas and Apple Cider Vinaigrette Recipe

Introduction

This Butternut Squash Kale Salad is a vibrant and nutritious dish that combines the sweetness of roasted squash and cranberries with the earthiness of kale and quinoa. Topped with crispy roasted chickpeas and a tangy apple cider vinaigrette, it’s perfect for a light lunch or a wholesome dinner.

Ingredients

• 4 cups butternut squash, peeled and cut into cubes
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 can chickpeas (14oz)
• 1 tbsp olive oil (for chickpeas)
• 1/2 tsp paprika
• 2 cups cooked quinoa
• 4 cups chopped kale
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/3 cup olive oil (for vinaigrette)
• 1/4 cup apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp minced garlic
• 1 tsp dijon mustard
• 1/4 tsp salt (for vinaigrette)
• 1/4 tsp pepper (for vinaigrette)

Instructions

1. Step 1: Preheat the oven to 400°F and line two baking sheets with parchment paper. Toss the butternut squash cubes with 2 tablespoons olive oil, dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread them evenly on one baking sheet.
2. Step 2: In a bowl, toss the chickpeas (drained and rinsed) with 1 tablespoon olive oil, paprika, and a pinch of salt. Spread the chickpeas on the second baking sheet in a single layer.
3. Step 3: Roast both the squash and chickpeas in the oven for 25-35 minutes, stirring halfway through, until the squash is tender and the chickpeas are crispy.
4. Step 4: While roasting, prepare the vinaigrette by whisking together 1/3 cup olive oil, apple cider vinegar, maple syrup, minced garlic, dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Set aside.
5. Step 5: In a large bowl, combine the roasted squash, roasted chickpeas, cooked quinoa, chopped kale, crumbled feta cheese, dried cranberries, and chopped pecans.
6. Step 6: Drizzle the vinaigrette over the salad. Start with half the vinaigrette and toss gently; add more to taste as desired. Serve immediately or chill for later.

Tips & Variations

• Massage the chopped kale with a little olive oil and salt before mixing to soften its texture and reduce bitterness.
• Swap pecans for walnuts or almonds for a different crunch.
• For a vegan version, omit the feta or substitute with a plant-based cheese.
• Add a handful of fresh herbs like parsley or mint for extra brightness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate if possible to prevent the kale from becoming soggy. Reheat the roasted butternut squash and chickpeas briefly in the oven or microwave if you prefer a warm salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash can be used. Thaw and drain it well before roasting to prevent excess moisture.

Is it necessary to cook the quinoa first?

Yes, quinoa should be cooked and cooled before adding to the salad to ensure the best texture and flavor.

Butternut Squash Kale Salad with Roasted Chickpeas and Apple Cider Vinaigrette Recipe

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4.6 from 89 reviews

A vibrant and nutritious Butternut Squash Kale Salad featuring roasted butternut squash and crispy chickpeas, balanced with quinoa, kale, feta, dried cranberries, and pecans, all tossed in a tangy apple cider vinegar vinaigrette. This wholesome salad is perfect for a hearty lunch or a light dinner.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 4 cups butternut squash, peeled and cut into cubes
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper

Roasted Chickpeas

• 1 can chickpeas (14 oz), drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/4 tsp salt

Salad

• 2 cups cooked quinoa
• 4 cups chopped kale
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans

Apple Cider Vinegar Vinaigrette

• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp minced garlic
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Roast the squash and chickpeas: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. In a bowl, toss the butternut squash cubes with olive oil, dried thyme, salt, and pepper, spreading them evenly on one baking sheet. In another bowl, combine the drained chickpeas with olive oil, paprika, and salt, then spread them out on the second baking sheet. Roast both for 25-35 minutes, stirring halfway through, until the squash is tender and the chickpeas are crispy.
2. Prepare the vinaigrette: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, minced garlic, Dijon mustard, salt, and pepper until well combined. Set aside to let the flavors meld.
3. Assemble the salad: In a large mixing bowl, combine the roasted butternut squash, roasted chickpeas, cooked quinoa, chopped kale, crumbled feta cheese, dried cranberries, and chopped pecans. Pour in half of the vinaigrette and gently toss to coat all ingredients evenly. Taste and add more vinaigrette if desired before serving.

Notes

• You can use pre-cooked or leftover quinoa to save time.
• For a vegan option, omit the feta or substitute with a plant-based cheese.
• Use fresh kale and massage it lightly with a pinch of salt and a bit of vinaigrette to soften its texture if preferred.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Butternut squash salad, kale salad, roasted chickpeas, quinoa salad, healthy salad, fall salad, vegetarian salad