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Lunch recipe · from the recipe book

Roasted Butternut, Chickpea and Kale Salad

Caramelized squash, crispy roasted chickpeas and tender-crisp kale meet salty feta and a tangy maple-cider dressing for a warm, crunchy fall salad.

Roasted Butternut, Chickpea and Kale Salad

Ingredients

  • 5 cups cubed700 gButternut squash, peeledcut into 3/4-inch cubes
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium110 gRed onioncut into wedges
  • 7¼ cups chopped150 gKalestems removed, leaves torn
  • 3 tbsp40 gOlive oildivided
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cinnamon
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup crumbled80 gFeta cheesecrumbled
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1¼ cups chopped150 gApplethinly sliced
  • 2 tbsp30 gApple cider vinegar
  • 2¼ tsp15 gMaple syrup
  • 2 tsp10 gYellow mustard

Steps

  1. Heat the oven to 425°F (220°C).
  2. On a large sheet pan, toss the butternut, chickpeas and red onion with half the olive oil, the paprika, cinnamon, half the salt and the black pepper. Spread in one layer.
  3. Roast for 25 minutes, stirring once, until the squash is browned at the edges and tender.
  4. Meanwhile, massage the kale with a little of the remaining olive oil and a pinch of salt for 1 minute until it softens.
  5. Scatter the kale and pumpkin seeds over the pan and roast 5 to 7 minutes more, until the kale edges crisp and the seeds toast.
  6. Whisk the rest of the olive oil and salt with the cider vinegar, maple syrup and mustard.
  7. Toss the warm vegetables with the apple and dressing, divide among plates and top with the feta.

Contains: Milk.

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Saved in the Every Helping recipe book on October 19, 2026.

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