Here’s a fantastic recipe for a Squash Salad with Kale and Roasted Garlic Dressing that’s perfect for Thanksgiving. Imagine a bowl filled with roasted kale, butternut squash, and chickpeas, combined with crisp slices of apple, sprinkled with pepitas and dried cherries, all topped off with a delicious roasted garlic dressing.
Ingredients:
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Salad:
- 1 butternut squash, peeled and cubed (about 3 cups)
- 1 can of garbanzo beans, rinsed and drained
- A drizzle of oil
- 1 teaspoon kosher salt
- 2-3 cloves of garlic
- 4-5 cups chopped kale
- 1 honeycrisp apple, sliced
- 1/2 cup pepitas
- 1/2 cup dried cherries
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Dressing:
- 1/2 cup olive oil
- Juice of 1 lemon
- 1/2 teaspoon salt (adjust to taste)
- Black pepper to taste
- 1 tablespoon sugar
Instructions:
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Roasting:
- Preheat your oven to 425 degrees.
- On a sheet pan, spread out the cubed squash and chickpeas. Drizzle them with oil and sprinkle with salt.
- Wrap the garlic cloves in a small piece of foil with a drizzle of oil and place it on the sheet pan.
- Roast everything for 30-40 minutes until tender and golden.
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Dressing:
- In a bowl, whisk together olive oil, lemon juice, salt, pepper, and sugar.
- Once the garlic is roasted, mash it up and mix it into the dressing.
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Kale Preparation:
- In a large bowl, lightly drizzle the kale with some of the dressing and massage it to soften the leaves.
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Assembling the Salad:
- In a salad bowl, lay down the massaged kale.
- Add the roasted squash and chickpeas.
- Arrange the apple slices and sprinkle over the pepitas and dried cherries.
- Drizzle the remaining dressing over the salad.
This salad can be served warm or cold and is a beautiful addition to any Thanksgiving table. If you want, you can roast the squash, garlic, and chickpeas a day ahead to save time. Just note that the chickpeas might lose some of their crispiness once cooled. Enjoy your meal!
