Kale and Butternut Squash Salad with Chickpeas and Feta

roasted kale and butternut squash salad // the muffin myth

Kale and Butternut Squash Salad with Chickpeas and Feta

Roasted butternut squash, tender massaged kale, chickpeas, crisp apple, salty feta, and toasted pumpkin seeds tossed in a honey–Dijon dressing. A hearty autumn salad that works as a meal or a side.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword Kale Salad, Roasted Butternut Squash Salad

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 381kcal

Author Katie Trant

Ingredients

Roasted butternut squash

1 medium butternut squash about 2 pounds (800 g) weighed whole, peeled, seeded, and cut into 1-inch cubes
1 Tablespoon extra virgin olive oil
½ teaspoon smoked paprika
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Honey–Dijon dressing

1 teaspoon Dijon mustard
1 teaspoon honey or other liquid sweetener
2 Tablespoons apple cider vinegar
3 Tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Kale salad

1 bunch Tuscan kale about 10 ounces (300 g) before stemming, de-stemmed, washed, and chopped into bite-sized pieces
14 ounce chickpeas 14-ounce can, drained and rinsed
1 medium Gala apple cored and diced into small pieces
6 ounces feta cheese crumbled
⅓ cup shelled pumpkin seeds (pepitas)

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with the olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet. Roast for about 20 minutes, until golden brown around the edges and tender inside. Set aside to cool slightly.
1 medium butternut squash, 1 Tablespoon extra virgin olive oil, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon freshly ground black pepper, ½ teaspoon salt
While the squash roasts, place the pumpkin seeds in a dry skillet over medium heat. Toast, stirring frequently, for about 5 minutes, until nutty smelling and lightly golden. Transfer to a plate to cool.
⅓ cup shelled pumpkin seeds (pepitas)
In the bottom of a large salad bowl, whisk together the Dijon mustard, honey, apple cider vinegar, extra virgin olive oil, salt, and pepper.
1 teaspoon Dijon mustard, 1 teaspoon honey, 2 Tablespoons apple cider vinegar, 3 Tablespoons extra virgin olive oil, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
Add the washed, dried, and chopped kale to the bowl. Use your hands to massage the dressing into the leaves until softened and tender.
1 bunch Tuscan kale
Add the drained chickpeas, diced apple, roasted butternut squash, crumbled feta, and toasted pumpkin seeds. Toss gently to combine and serve.
14 ounce chickpeas, 1 medium Gala apple, 6 ounces feta cheese

Notes

Nutrition values are an estimate only.
Tuscan kale, also called lacinato or dinosaur kale, was used for testing. Curly kale also works; massage until the leaves are tender.
Squash weight: The 800 g weight is for the whole squash, before peeling and removing the seeds.
Optional grains: The chickpeas, squash, feta, and seeds make this a substantial salad on their own. For an even heartier version, add some cooked, cooled quinoa, farro, or wheat berries.
Serving size: Makes 4 main-course servings or approximately 6–8 side servings.

Nutrition