Roasted butternut squash and kale salad with chili-spiced chickpeas | Sunbasket
Roasted, pickled, massaged, spiced . . . you name it. We threw an array of easy-prep vegetables into this vegan fall main-course salad.
Ingredients
- 1 apple (such as Fuji)
- 1 parsnip
- 2 cups chopped peeled butternut squash
- 1 bunch kale (about ½ pound)
- ¼ cup apple cider vinegar
- ¼ cup currants
- ¼ pound cremini mushrooms
- 1 cup cooked chickpeas
- Chickpea spice blend (ground cumin - chili powder)
- 2 tablespoons roasted pumpkin seeds
More Like This
Kale and Roasted Butternut Squash Salad by Jessi's Kitchen - FoodSocial
foodsocial.io
Roasted Butternut Squash Kale Salad – Cherry Creek Estate
cherrycreek.estate
Butternut Squash Kale Salad | Recipe Cart | Recipe Cart
getrecipecart.com
Grilled Butternut Squash and Kale Salad Recipe :: The Meatwave
meatwave.com
Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds
saveur.com
Fall Kale Salad with Butternut Squash - Five Star Recipes
fivestarrecipes.com
Butternut Squash Salad With Apple Cider Vinaigrette (Vegan)
cookingwithparita.com
Roasted Butternut Squash Salad (Make Ahead)- Slender Kitchen
slenderkitchen.com