Description

A vibrant and hearty salad featuring maple-roasted butternut squash and chickpeas seasoned with warm spices, combined with fresh kale, crisp apple slices, toasted pecans, dried cherries, and tangy crumbled goat cheese. Tossed in a sweet and tangy maple cider vinaigrette, this salad is perfect for fall and winter meals, offering a delicious balance of flavors and textures.

Ingredients

Scale

Roasted Squash & Chickpeas

1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups (about 550g) peeled and sliced butternut squash (1/2 to 3/4-inch thick)
1 (15-ounce/425g) can chickpeas, drained and rinsed
2 tablespoons (30ml) pure maple syrup
1 tablespoon (15ml) extra virgin olive oil

Salad

1 to 2 bunches curly kale, stems discarded and torn into pieces (about 5 cups/320g chopped)
1 apple, thinly sliced
1/2 cup (120g) chopped pecans (toasted if desired)
1/3 cup (50g) dried cherries or dried cranberries
2 ounces (about 1/2 cup) crumbled goat cheese

Maple Cider Vinaigrette

1/4 cup (60ml) extra virgin olive oil
2 tablespoons (30ml) pure maple syrup
1 tablespoon (15ml) apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

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Instructions

Preheat Oven: Preheat your oven to 425°F (218°C). Line one or two large baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
Mix Spices: In a small bowl, combine ground cumin, ground coriander, garlic powder, ground cinnamon, salt, and freshly ground black pepper to create a fragrant seasoning blend for the squash and chickpeas.
Season Squash and Chickpeas: In a large bowl, toss the peeled and sliced butternut squash and rinsed chickpeas with the spice mixture. Drizzle pure maple syrup and extra virgin olive oil over the mixture, then stir well to ensure everything is evenly coated.
Roast: Spread the squash and chickpeas in a single layer on the prepared baking sheets. Roast in the preheated oven for 20 minutes. Then, flip the squash slices and stir the chickpeas around to promote even cooking. If using two sheets, rotate their positions (top-to-bottom and vice versa). Roast for an additional 10 to 15 minutes, or until the squash is lightly browned and tender. Remove from oven and allow to cool for at least 15 minutes on the baking sheet.
Prepare Vinaigrette: Whisk together extra virgin olive oil, pure maple syrup, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper in a small bowl until emulsified.
Massage Kale: Place the torn kale pieces into a large bowl. Pour most of the vinaigrette over the kale, reserving about 2 tablespoons for later. Use your hands to massage the dressing into the kale leaves thoroughly until they soften and become well coated.
Assemble Salad: Top the massaged kale with the roasted squash and chickpeas, thinly sliced apple, chopped pecans, dried cherries or cranberries, and crumbled goat cheese. Drizzle the remaining vinaigrette on top, then gently toss the salad to combine all ingredients evenly.
Serve: This salad is delightful served at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

This salad features a perfect blend of fall and winter produce paired with seasoned roasted chickpeas and a sweet maple cider vinaigrette, making it an ideal meal for cooler months.
Make-ahead tip: Roast the squash and chickpeas and prepare the vinaigrette a day in advance. Store separately and combine just before serving to keep the kale fresh and crisp.
Substitution suggestions: Swap butternut squash with kabocha or acorn squash; pecans can be replaced with walnuts or almonds; dried cherries can be substituted with dried cranberries or raisins.
For a vegan version, omit the goat cheese or replace it with a plant-based cheese alternative.

Nutrition

Serving Size: 1/6 of recipe (about 1.5 cups)
Calories: 320 kcal
Sugar: 14 g
Sodium: 370 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 7 g
Protein: 7 g
Cholesterol: 10 mg