Roasted Butternut Squash Salad: Healthy & Flavorful | The Cook's Cook

Ingredients

• 454 grams (1 pound) peeled, cubed butternut squash*
• 1 whole head of garlic
• Drizzle of olive oil
• 15 ounce can of chickpeas, drained and rinsed then patted dry
• Avocado oil spray
• Salt and pepper to taste
• 1 Fuji or other sweet apple, diced
• 120 mol (½ cup) dried cherries
• 120 ml (½ cup) raw pumpkin seeds
• 710 ml (3 cups) curly kale, thinly sliced
• Juice of 1 lemon
• 30 ml (2 tablespoons) agave syrup
• 5 ml (1 teaspoon) sesame oil
• 120 ml (½ cup) olive oil
• 5 ml (1 teaspoon) kosher salt
• 2.5 ml (½ teaspoon) black pepper