Autumn Kale Salad



Cook Time:

Prep Time:

10 Minutes

1 Hour

2 Servings



For the cinnamon roasted butternut squash

  • 1 bag of butternut squash

  • 3 tbs olive oil

  • 1 tbs brown sugar

  • 1 tsp cinnamon

  • a pinch of salt

For the paprika chickpeas

  • 1 can chickpeas

  • 2 tbs olive oil

  • 1 1/2 tsp paprika (sweet or smokey)

  • cracked sea salt to taste

For the homemade champagne vinaigrette

  • 3 tbs champagne vinegar

  • 3 tbs honey

  • 2 tbs whole grain dijon mustard

  • 3 tbs olive oil

  • salt and pepper to taste

Other Ingredients

  • Pecans

  • Raw pumpkin seeds

  • Kale


Step 1

For the cinnamon roasted butternut squash, toss all ingredients together and place on baking sheet. Roast at 425 for 30-45 minutes. Set aside.

Step 2

Toss the chickpeas, olive oil, paprika, and salt  together and place on a baking sheet. Roast at 450 for 30 minutes. Set aside.

Step 3

Whisk all vinaigrette ingredients together. Set aside.

Step 4

Wash and massage kale with olive oil.

Step 5

Add preferred amount of pumpkin seeds, pecans, roasted butternut squash, and chickpeas. Toss in the dressing until well combined.