Side dishe for 6

Squash Kale Salad

Name: Squash Kale Salad
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 butternut squash; 1 can dakota’s pride garbanzo beans; 1 drizzle oil; 1 tsp kosher salt; 2 1/2 cloves garlic; 4 1/2 cups simply nature organic chopped kale; 1 honeycrisp apple; 1/2 cup southern grove pepitas; 1/2 cup southern grove dried cherries; 1/2 cup olive oil; 1 lemon; 1/2 tsp salt (optional); black pepper to taste (optional); 1 tbsp sugar

This raw salad combines thin squash, kale, apples, chickpeas, seeds, and cherries with a lemon garlic dressing.

$1.82per serving $

50 minstart to table

6servings

American Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes Lunches No-cook Fall Summer

Ingredients

1 butternut squash
1 can dakota’s pride garbanzo beans
1 drizzle oil
1 tsp kosher salt
2 1/2 cloves garlic
4 1/2 cups simply nature organic chopped kale
1 honeycrisp apple
1/2 cup southern grove pepitas
1/2 cup southern grove dried cherries
1/2 cup olive oil
1 lemon
1/2 tsp salt (optional)
black pepper to taste (optional)
1 tbsp sugar

Steps

Peel the squash, remove its seeds, and slice it into very thin pieces.
Whisk the olive oil, lemon juice, sugar, garlic, salt, and pepper in a large bowl.
Add the squash, kale, drained chickpeas, sliced apple, pepitas, and dried cherries.
Toss the salad until the dressing coats every ingredient.
Let the salad stand for 20 minutes before serving.

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