Introduction
Discover a delightful blend of flavors and textures in this wholesome salad that combines the sweetness of roasted butternut squash with the heartiness of kale and the crunch of pepitas. This nutritious dish is perfect for a light lunch or as a side at dinner, offering a balance of healthy ingredients that will satisfy your taste buds.
Detailed Ingredients with Measures
– 1 butternut squash, peeled and cubed (about 3 cups)
– 1 can garbanzo beans, rinsed and drained
– A drizzle of oil
– 1 teaspoon kosher salt
– 2–3 cloves garlic
– 4–5 cups chopped kale
– 1 honeycrisp apple, sliced
– 1/2 cup pepitas
– 1/2 cup dried cherries
Prep Time
15 minutes
Cook Time
30-40 minutes
Total Time
45-55 minutes
Yield
Serves 4-6
This salad not only provides a hearty meal but also packs in nutrients, making it an excellent addition to your culinary repertoire. Enjoy the harmonious blend of roasted vegetables, legumes, and fruits in every bite!
Detailed Directions and Instructions
Roast
Preheat the oven to 425°F. Place the cubed butternut squash and garbanzo beans on a sheet pan. Drizzle with oil and sprinkle with kosher salt. Wrap the garlic cloves in a small piece of foil, drizzle with oil, and seal the packet. Place the garlic packet on the sheet pan. Roast everything for 30–40 minutes, or until the squash is tender and slightly caramelized.
Dressing
In a bowl, whisk together the olive oil, lemon juice, salt, black pepper, and sugar. Once the roasted garlic is done, carefully unwrap the foil packet, and mash the roasted garlic cloves into a paste. Whisk this paste into the dressing mixture until well combined.
Kale
In a large bowl, drizzle the chopped kale with a small amount of the dressing. Massage the kale by squeezing it with your hands until it becomes darker in color and tender, which helps to break down its fibers.
Assemble Salad
Add the massaged kale to a large salad bowl. Top with the roasted butternut squash and garbanzo beans. Arrange the sliced honeycrisp apple on top. Sprinkle with pepitas and dried cherries. Drizzle the remaining dressing over the salad. Toss gently, if desired, and serve warm or cold.
Notes
Serving Suggestions
This salad can be served immediately or refrigerated for a few hours; it tends to taste even better as it sits.
Variations
Feel free to substitute other greens such as spinach or arugula, or add different nuts like walnuts or almonds for added crunch.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 3 days. However, it’s best to keep the dressing separate until ready to serve to maintain the texture of the kale and other ingredients.
Cook techniques
Roasting
Roasting involves cooking food in an oven with dry heat. For this recipe, you roast butternut squash and garbanzo beans, allowing them to caramelize and develop rich flavors. Wrapping garlic in foil helps it to roast evenly without burning.
Whisking
Whisking is a mixing technique that incorporates air into liquids, creating a light and smooth texture. In this recipe, whisk olive oil, lemon juice, salt, black pepper, and sugar together to form a well-blended dressing.
Massaging Greens
Massaging kale involves gently squeezing and rubbing the leaves with your hands. This technique softens the kale and makes it more palatable by breaking down tough fibers, making it tender and deep green.
Assembling a Salad
Assembling a salad is the final step where you combine the ingredients. Layer the massaged kale, roasted vegetables, apple slices, pepitas, and dried cherries, and drizzle with dressing to ensure even flavor distribution.
FAQ
Can I substitute butternut squash with another vegetable?
Yes, you can use other vegetables like sweet potatoes or carrots that roast well and provide a similar texture and flavor.
How can I store leftovers?
Store leftover salad in an airtight container in the refrigerator. It’s best to keep the dressing separate until ready to serve to maintain freshness.
Is there a vegan alternative for the dressing?
The dressing in this recipe is already vegan, but if you prefer, you can adjust the sweetness by using maple syrup instead of sugar.
Can I prepare this salad in advance?
You can prepare the roasted components and the dressing in advance. However, it’s best to assemble the salad just before serving for optimal texture and freshness.
Conclusion
This vibrant salad combines roasted butternut squash, hearty garbanzo beans, and fresh kale, creating a delicious blend of flavors and textures. The addition of honeycrisp apple slices and tangy dried cherries adds a delightful sweetness, while pepitas provide a satisfying crunch. Drizzled with a homemade garlic-infused dressing, it’s a nutritious option perfect for any meal, whether served warm or cold.
More Recipe Suggestions and Combinations
Quinoa and Roasted Veggie Salad
Combine cooked quinoa, roasted sweet potatoes, red bell peppers, and a variety of seasonal vegetables. Dress with a balsamic vinaigrette for a flavorful meal.
Spinach and Citrus Salad
Toss fresh spinach with seasonal citrus fruits like oranges and grapefruit, avocado, and sliced almonds. Drizzle with a honey citrus dressing for a refreshing dish.
Beet and Goat Cheese Salad
Mix roasted beets with arugula, crumbled goat cheese, walnuts, and a simple vinaigrette. The earthy beets pair beautifully with the creamy cheese.
Chickpea and Avocado Salad
Combine garbanzo beans, diced avocado, cherry tomatoes, cilantro, and red onion. Dress with lime juice and olive oil for a quick, protein-packed option.
Broccoli and Almond Salad
Toss blanched broccoli with sliced almonds, dried cranberries, and a lemony mustard dressing for a crunchy and tangy salad that’s perfect as a side dish.
