Roasted Butternut Squash Kale Salad with Chickpeas and Cranberries
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (18)

Roasted Butternut Squash Kale Salad with Chickpeas and Cranberries

NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 17%
CARBS 36G59% OF CAL
8G FIBER0G ADDED0G INTRINSIC17G OTHER11G TOTAL SUGAR
FAT 9G33% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hearty kale salad with roasted butternut squash, crispy chickpeas, and cranberries with a sharp vinaigrette. Nutritious and satisfying vegetarian main.

mainamericansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 lb butternut squash
  • 1-2 tsp avocado oil (or olive oil)
  • salt and pepper (to taste)
  • 4-5 cups chopped curly kale
  • 15 oz canned chickpeas
  • 2 tsp avocado oil (or olive oil)
  • 1/4 tsp salt
  • 1 cup fresh cranberries
  • honey (for drizzling)
  • 1/4 cup crumbled feta cheese ((optional but delicious))
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cayenne pepper
  • 1/8 tsp ground cumin
  • 1/8 tsp black pepper
  • 2 TBSP avocado oil (or olive oil)
  • 2 TBSP orange juice ((I juiced a mandarin orange))
  • 2 tsp apple cider vinegar
  • 1/8 tsp salt
  • 1/8 tsp pepper
PREP
20M
SODIUM
487MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.