Roasted  Butternut Squash Kale Salad

"This is super tasty and easy to prepare. Definitely will make it again!"

"This salad was out of this world delicious!!"

"I made this salad it was AMAZING! Even my non-vegan friends loved it and requested the recipe!"

First, gather your produce.

Peel the butternut squash, cut in half, and scoop out the seeds.

Slice, crosswise, into ¼” thick half-moon slices.

Use a mandoline for even slices (it’s also quicker).

Cut the cabbage in half, then into 1” thick wedges.

Using a Y-shaped vegetable peeler, peel the carrots into wide ribbons.

Toss the squash slices with olive oil, maple syrup, cumin, red pepper flakes, salt, and pepper.

Transfer to a rimmed baking sheet.

Toss the cabbage with olive oil, salt, and pepper and transfer to a second baking sheet.

Roast the cabbage and squash for 15 minutes.

Flip cabbage wedges and toss the squash.

Continue roasting for 10-13 minutes, until cabbage edges are dark brown and squash is browned on edges and tender.

Whisk together the garlic, red wine vinegar, maple syrup, Dijon mustard, red pepper flakes, and oregano in a bowl.

Meanwhile, make the vinaigrette.

Stream in the olive oil, whisking as you go, and season with salt and pepper.

In a frying pan over medium, add the almonds, agave, cayenne, salt, and pepper.

Meanwhile, make the almond crunch.

Transfer to parchment paper and squish together. Once set, break into clumps.

Stir constantly until browned and caramelized, 2 to 3 minutes.

Add the chopped kale and carrot ribbons to a large bowl.

Assemble the salad.

Add the chickpeas and some of the vinaigrette.

Toss the ingredients to combine.

Add the roasted squash and cabbage, along with the almond crunch.

Add the remaining vinaigrette and toss again.