Roasted Butternut Squash Salad: Healthy & Flavorful
Discover our vegan Roasted Butternut Squash Salad with kale and roasted garlic dressing. Great for holiday tables and healthy eating.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Serving platter
Ingredients
- 454 grams (1 pound) peeled, cubed butternut squash*
- 1 whole head of garlic
- Drizzle of olive oil
- 15 ounces can of chickpeas, drained and rinsed then patted dry
- Avocado oil spray
- Salt
- pepper
- 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 1/2 ml (½ teaspoon) black pepper
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