The colors, textures, and flavors of the season are beautifully represented in this stunning salad. If you don’t relish the thought of peeling and cubing squash, most supermarkets sell it already prepped. You can also find it in the frozen food section, ready to roast.
Ingredients
For the Salad:
- 2 pounds winter squash, such as butternut, acorn, or kabocha
- Extra virgin olive oil
- Coarse sea salt and freshly ground black pepper 1 cup canned chickpeas, rinsed and dried
- 6 cups baby kale or spinach
- 1 crisp apple, cored and cut into thin wedges 1/3 cup dried cranberries
- 1/4 cup pepitas, chopped pecans, or pine nuts
For the vinaigrette:
- 2 tablespoons balsamic vinegar of Modena 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1 garlic clove, minced
- 1/4 cup extra virgin olive oil
Directions
Step 1
Heat the oven to 400°F. Using a sharp, heavy knife, halve the squash lengthwise. Scoop out the seeds. Place the squash halves cut sides up on a rimmed sheet pan lined with parchment paper. Brush with extra virgin olive oil. Season with salt and pepper. Roast for 40 to 45 minutes on the bottom rack.
Step 2
After 20 minutes, place the chickpeas on a separate rimmed sheet pan and toss with olive oil; roast on the top rack for 25 minutes. When done, remove both sheet pans from the oven. Let the squash cool, then peel, cut into 3/4-inch cubes, and transfer to a bowl. Reserve the chickpeas.
Step 3
Make the vinaigrette: In a small bowl, combine the vinegar, maple syrup, mustard, salt, and garlic. Whisk to combine, then whisk in the olive oil.
Step 4
Compose the salad: Toss the kale with 2 to 3 tablespoons of the vinaigrette and place in the serving bowl. Gently toss the squash with 2 to 3 tablespoons of the vinaigrette and arrange on the kale. Top with the roasted chickpeas, apples, cranberries, and pepitas.
Step 5
Pass the rest of the dressing on the side.
Serves 4 to 6