Autumn Kale Salad

🧂 Ingredients

• 1 delicata squash

  cut in half moons
• 15 oz chickpeas

  drained
• 1 tsp smoked paprika
• ½ tsp salt
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 lemon

  juiced
• 2 tsp dijon mustard
• 1 ea fresh black pepper

  to taste
• 3 sprigs fresh thyme

  leaves only
• 10 leaves fresh mint
• 2 cups dinosaur kale
• 2 cups arugula
• 2 cups red cabbage

  shredded
• 1 large apple

  sliced
• ¼ cup pecans
• ¼ cup pumpkin seeds

Instructions

• 1 Preheat oven to 400 degrees.
• 2 Combine delicata squash, chickpeas, smoked paprika, salt and maple syrup. Spread
  on a single layer on a sheet pan and bake for 20 minutes turning once halfway.
  Let cool.
• 3 Make dressing by combining olive oil, maple syrup, lemon, dijon mustard, black
  pepper, mint and thyme. Blend until smooth.
• 4 In a large bowl add kale, arugula, cabbage, apple, roasted squash and chickpeas
  plus pecans and pumpkin seeds. Pour dressing over and toss well until coated.

Nutrition Info