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