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Roasted Delicata Squash & Kale Salad with Crispy Chickpeas & Maple Nut Brittle

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 450
A vibrant and hearty salad combining roasted delicata squash, kale, crispy chickpeas, and a crunchy maple nut brittle for a satisfying meal.

Ingredients

Vegetables

  • 2 medium delicata squash (sliced and seasoned)
  • 2 tbsp maple syrup (for squash and brittle)
  • 1 tbsp olive oil (for squash)
  • 1/2 tsp sea salt (for squash)
  • 1 large bulb fennel (stems removed, diced)
  • 3 large carrots (peeled and sliced)
  • 10 ounces chickpeas (rinsed and drained)
  • 1 tbsp olive oil (for chickpeas)
  • 1/2 tsp sea salt (for chickpeas)
  • 1/2 tsp cumin (for chickpeas)

Kale

  • 4 cups kale (chopped)
  • 1 tsp olive oil (for kale)
  • 1 tsp vinegar (for kale dressing)

Nuts & Seeds

  • 1/4 cup pumpkin seeds
  • 1/4 cup hazelnuts
  • 1/4 cup walnuts
  • 1/4 cup almonds
  • 2 tbsp buckwheat groats
  • 1 tsp sesame seeds

Dressing

  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce or coconut aminos
  • 2 tsp olive oil
  • 1/4 cup water

Instructions 

  • Preheat oven to 415°F (210°C). Slice and season delicata squash, then roast for 45-50 minutes.
  • Prepare carrots, fennel, and chickpeas with oil, salt, and cumin; roast for 30 minutes.
  • Massage chopped kale with olive oil and vinegar until softened; set aside.
  • Mix brittle ingredients, spread on parchment, and bake for 10 minutes; cool and break into chunks.
  • Combine roasted veggies with kale, add broken brittle, and toss with dressing. Serve warm or cold.

Notes

This salad is versatile and can be served warm or cold. Store leftovers in an airtight container in the fridge.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: vegetarian