This salad is so fall it hurts. And it’s exactly what I want right now.
It would be the perfect salad to bring to your most #basic fall day, where you go apple picking or pumpkin patching and walk around in a cozy sweater sipping a PSL. It’s a real #peakfall salad.
Start with spicy cinnamon roasted squash, because obviously. I gave the same spice treatment to the roasted chickpeas, which add a delightful crunch (and protein, yay!). Toss this on kale with some crumbled feta, throw on some pomegranate seeds for gorgeous colour and flavour, and toss it all in an apple cider vinaigrette.
If you’re packing this for work lunch, it’s best to keep all the components separate and put it together when you’re ready to eat, especially the chickpeas – I find if they’re mixed in with greens and squash they lose their crunch pretty quick.
1 butternut squash, peeled, seeds removed, cut into cubes
1 can chickpeas, drained and rinsed
1 tbsp olive oil
salt, cinnamon, and cayenne pepper
1 bunch kale, stems removed, roughly chopped
1/2 cup pomegranate seeds
1/3 cup feta, crumbled (leave out to keep this vegan)
2 tbsp olive oil
1 tbsp fresh orange juice
1 tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp honey
salt and pepper
Preheat oven to 375. Toss squash cubes in half the olive oil, and season with salt, cinnamon, and cayenne. Turn out onto a parchment-lined baking sheet.
Thoroughly dry chickpeas between layers of towel and toss with remaining olive oil, and season with salt, cinnamon, and cayenne. Turn out onto another parchment-lined baking sheet.
Roast squash and chickpeas, tossing every 15 minutes, until squash is golden and soft (30mins) and chickpeas are crunch (45 mins). Set aside.
To make dressing, whisk together olive oil, orange juice, vinegar, mustard, and honey. Season with salt and pepper. Toss kale in dressing and top with squash, chickpeas, pomegranate seeds, and feta.