Roasted Butternut Salad With Chickpea And Cranberries

I’m on the far side captivated with this roast Butternut Squash Kale dish screw-topped with honey roast cranberries and tender seasoned chickpeas. It’s healthy and delicious!. this can be one in all those recipes that checks all the boxes on behalf of me. additionally to being deliciously healthy and loaded with superfoods, this roast butternut squash kale dish is filling, flavorful, and all crave-worthy! I’m utterly captivated with it!. 

As several of you already grasp, I’ve been identified to devour a complete receptacle of roast chickpeas during a sitting, thus victimisation them as a dish topper here was a complete no brainer. I’m enamored the tender spiced chickpeas aboard the leaved kale, tender butternut squash, and sweet however deliciously tart cranberries.

Roasted Butternut Salad With Chickpea And Cranberries
Roasted Butternut Salad With Chickpea And Cranberries

Rocking paleo or whole thirty grub currently? I’ve got you! rather than victimisation chickpeas, you'll add this seasoning mix to some roast kooky of your alternative (cashews would be great!) and easily skip the feta. The elective feta here is totally superb although, thus if you’re not vegan/paleo I extremely suggest it! Paired with the juicy tart and sweet honey roast cranberries it’s pure magic.

Goat cheese makes a superb change further if you’d prefer to provides it a try! Buckeye State man… you'll even high this dish with my cripsy Baked cheese Balls if you’d like. Holy cow I’m golf shot that on the menu for next week! No recent cranberries? Dried cranberries can add a pinch. merely skip preparation and toss them with the dish before adding dressing.

Roasted Butternut Salad With Chickpea And Cranberries


  • 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


  1. Preheat oven to 400 degrees F.
  2. Peel and cube your squash (or snag it pre-cut from the store) and toss with 1-2 tsp oil. Season with salt and pepper (I add about 1/8 tsp of each) and place in a single layer on a greased or lined baking sheet. Set timer for 15 minutes.
  3. Next wash and dry your chopped kale. Add to a large bowl and drizzle kale with 1 tsp of your favorite healthy oil and a pinch of salt. Massage with your fingers until kale darkens in color and takes on a velvety texture. This little rubdown turns dry kale into a tender and delicious salad green! Set aside.
  4. Whisk together dressing ingredients and set aside.
  5. Now let's prep our chickpeas! Drain, rinse, and blot dry with a few paper towels. Toss with 2 tsp oil and season with 1/4 tsp salt. Place on a small baking sheet and spread them out a bit. Drizzle cranberries with a teeny bit of oil and place on the opposite side of the chickpeas.
  6. After the squash has been roasting for about 15 minutes (cue the timer!) add your cranberries and chickpeas to the oven and set timer for additional 20 minutes. The squash will continue roasting away as the chickpeas crisp up and the cranberries lightly roast and burst.
  7. Once everything is ready, pull your goodies from the oven and drizzle some fresh raw honey over the cranberries (SO GOOD!)
  8. Next sprinkle the seasoning blend over the hot chickpeas and mix it all up to coat.
  9. Top your kale with fresh from the oven squash, cranberries, and chickpeas and optional feta cheese. Serve with dressing for drizzling (whisk again before serving) and enjoy!

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