Roasted Squash Kale Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A substantial salad with roasted butternut squash, marinated chickpeas, hearty kale, walnuts, and cranberries tossed in a balsamic vinaigrette. Plant-based, nutritious, and deeply flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 19 oz can of chickpeas (drained and rinsed)
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp chili flakes (optional, for some heat)
- 4 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon dijon mustard
- 1 1/2 tablespoons pure maple syrup
- 1/2 teaspoon sea salt
- 2 cloves garlic (minced)
- 4 cups peeled and cubed butternut squash
- 4-6 cups de-stemmed and finely chopped kale
- 8 tbsp each walnuts
- 8 tbsp dried cranberries
- 8 tbsp hemp seeds (optional)
At a glance
PER SERVING · TIME 107M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 32m
- Sodium
- 391mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 826mg
- Calcium
- 198mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.