Roasted Butternut Squash Kale Salad
Servings: 4 (main) or 8 (side)
Calories: 578kcal
Ingredients
- 1 small green cabbage or ½ of a large cabbage
- 1 small butternut squash (1 1/2 to 2 pounds)
- extra virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 tablespoon pure maple syrup
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
Salad Ingredients
- 3 to 4 cups (50-65g) chopped kale
- 2 to 3 large carrots, peeled and ribboned with a Y-shaped/wide vegetable peeler*
- 1 (15-ounce/425g ) can chickpeas, drained and rinsed
Red Wine Vinaigrette
- 3 garlic cloves, crushed with a press or finely minced
- 3 tablespoons red wine vinegar
- 2 teaspoons pure maple syrup
- ¾ teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 3 tablespoons extra virgin olive oil
Sweet-and-Spicy Almond Crunch
- ½ cup (70g) whole almonds, unsalted**
- 2 tablespoons (42g) agave nectar
- 1/8 teaspoon cayenne pepper
- Kosher salt or sea salt
Instructions
- Preheat the oven to 450ºF/232ºC.
- Prep the cabbage: Trim the bottom stem from the cabbage, but leave the core otherwise intact to hold the leaves together. Slice the cabbage in half. Cut into 1-inch thick wedges. Spread the cabbage out on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon kosher salt and pepper to taste. Rub cabbage with your hands, getting the oil and seasonings into the crevices.
- Prep the squash: Peel the butternut squash***. Cut in half vertically and scoop out the seeds. Using a mandoline (preferred method) or a sharp chef’s knife, thinly slice the squash, crosswise, into ¼-inch thick half-moon slices (see photos in blog post for reference). Transfer squash slices to a bowl, and toss with 1 tablespoon olive oil, maple syrup, cumin, red pepper flakes, 1 teaspoon kosher salt, and black pepper to taste. Spread out on a rimmed baking sheet with as little overlap as possible (you might need to add a few pieces to the pan with the cabbage).
- Roast the cabbage and squash for 15 minutes. Flip each cabbage piece using a spatula and toss the squash around. Continue roasting for 10 to 13 minutes, or until the cabbage edges are browned and the squash is nicely browned and tender.
- Meanwhile, make the vinaigrette. Add garlic, vinegar, maple syrup, mustard, red pepper flakes, and oregano to a bowl. Whisk to combine, then stream in the olive oil, whisking as you go. Season with ¼ teaspoon kosher salt and pepper to taste. Or, add all of the ingredients to a jar, close the lid, and shake up the jar until the dressing is emulsified.
- Make the almond crunch: Line a large plate with parchment paper. Heat a medium frying pan over medium heat. After a few minutes, add the almonds, agave nectar, and cayenne. Season with a bit of salt and black pepper. Stir the mixture constantly, until the nuts are browned and the sugar has caramelized, 2 to 3 minutes. Quickly transfer the mixture to the lined surface and use a spatula to squish the almonds together in a pile. Allow to rest for a few minutes, then use your hands to break them into clumps.
- Assemble the salad: Add the kale, carrot ribbons, and chickpeas to a large bowl. Pour some of the vinaigrette on top and toss with tongs or forks. Add the roasted squash and cabbage, add a bit more vinaigrette, and gently toss. Sprinkle the almond crunch on top.****Best served at room temperature or warm.
Notes
* When you get to the point where you can no longer shave long peels, just slice the remaining carrots thinly - it adds a nice crunchy texture.
** If your nuts are salted, skip the salt or go really light on it.
**** Squash too tough to cut in half? Microwave it for 2 minutes. This softens it, making it much easier to slice through.
**** If you plan to keep leftovers, the salad is still good 2-3 days later, but the texture will be best if you dress only the amount of salad you plan to eat that day.