Grilled Butternut Squash and Kale Salad Recipe :: The Meatwave

Name: Grilled Butternut Squash and Kale Salad Recipe :: The Meatwave
Total time: 80 min
Ingredients: For the Crispy Chickpeas; 1 15.5 oz can chickpeas, drained, rinsed, and dried; 1 tablespoon extra-virgin olive oil; 2 teaspoons dark brown sugar; 1/8 teaspoon cayenne pepper; Kosher salt, to taste; For the Dressing; 1/4 cup extra virgin olive oil; 2 tablespoons honey; 1 tablespoon Dijon mustard; 1 tablespoon whole grain Dijon mustard; 1 tablespoons sherry vinegar; Kosher salt; Freshly ground black pepper; For the Kale and Squash; 1 large bunch curly kale (about 3/4 pound); 1 medium butternut squash (about 3 pounds) peeled, halved, seeded, and cut into 1/2-inch pieces; 3 tablespoons extra virgin olive oil, divided; For the Assembly; 3 oz feta cheese, crumbled

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A great make ahead salad, both the squash and kale are grilled first then mixed with a mustard-based dressing and finished with crispy chickpeas and salt feta.

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Ingredients

For the Crispy Chickpeas
1 15.5 oz can chickpeas, drained, rinsed, and dried
1 tablespoon extra-virgin olive oil
2 teaspoons dark brown sugar
1/8 teaspoon cayenne pepper
Kosher salt, to taste
For the Dressing
1/4 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon whole grain Dijon mustard
1 tablespoons sherry vinegar
Kosher salt
Freshly ground black pepper
For the Kale and Squash
1 large bunch curly kale (about 3/4 pound)
1 medium butternut squash (about 3 pounds) peeled, halved, seeded, and cut into 1/2-inch pieces
3 tablespoons extra virgin olive oil, divided
For the Assembly
3 oz feta cheese, crumbled