Side dishe for 6

Roasted Squash Kale Salad

Name: Roasted Squash Kale Salad
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb butternut squash; 1 1/2 tsp avocado oil; salt and pepper (optional); 4 1/2 cups chopped curly kale; 15 oz canned chickpeas; 2 tsp avocado oil; 1/4 tsp salt; 1 cup fresh cranberries; honey (optional); 1/4 cup crumbled feta cheese (optional); 1/4 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp ground cayenne pepper; 1/8 tsp ground cumin; 1/8 tsp black pepper; 2 tbsp avocado oil; 2 tbsp orange juice; 2 tsp apple cider vinegar; 1/8 tsp salt; 1/8 tsp pepper

Roast seasoned squash, then toss it with kale, chickpeas, cranberries, feta, and a tangy orange dressing.

$1.34per serving $

60 minstart to table

6servings

American Vegetarian Gluten-free Budget Side dishes Lunches Sheet pan Cold-weather comfort Fall Winter

Ingredients

2 lb butternut squash
1 1/2 tsp avocado oil
salt and pepper (optional)
4 1/2 cups chopped curly kale
15 oz canned chickpeas
2 tsp avocado oil
1/4 tsp salt
1 cup fresh cranberries
honey (optional)
1/4 cup crumbled feta cheese (optional)
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp ground cayenne pepper
1/8 tsp ground cumin
1/8 tsp black pepper
2 tbsp avocado oil
2 tbsp orange juice
2 tsp apple cider vinegar
1/8 tsp salt
1/8 tsp pepper

Steps

Heat the oven to 425 F and cut the squash into bite-size cubes.
Toss the squash with 1 1/2 teaspoons oil, salt, and pepper, then spread it on a 15-by-10-inch sheet pan.
Roast the squash for 25 to 30 minutes, turning once, until tender and lightly browned.
Whisk 2 tablespoons oil with the orange juice, vinegar, paprika, garlic powder, cayenne, cumin, salt, and pepper.
Massage the kale with 2 teaspoons oil and 1/4 teaspoon salt for 2 minutes, then add the chickpeas and cranberries.
Toss in the roasted squash and dressing, then top with feta and optional honey.

Main ingredient on sale this week? See what to make with canned beans on sale.