Description

A vibrant and hearty roasted butternut squash kale salad featuring caramelized cabbage and squash, a tangy red wine vinaigrette, and a crunchy almond topping. Perfectly balanced with sweet, savory, and spicy flavors, this nutritious salad is ideal for a satisfying lunch or dinner.

Ingredients

Scale

Roasted Vegetables

1 small green cabbage (or ½ of a large cabbage)
1 small butternut squash (1 ½ to 2 pounds)
Extra virgin olive oil (about 3 tablespoons total: 2 tbsp for cabbage, 1 tbsp for squash)
Kosher salt and freshly cracked black pepper
1 tablespoon pure maple syrup
1 teaspoon ground cumin
½ teaspoon red pepper flakes

Salad Base

3 to 4 cups (50-65g) chopped kale
2 to 3 large carrots, peeled and ribboned
1 (15-ounce/425g) can chickpeas, drained and rinsed

Vinaigrette

3 garlic cloves, crushed or minced
3 tablespoons red wine vinegar
2 teaspoons pure maple syrup
¾ teaspoon Dijon mustard
¾ teaspoon dried oregano
½ teaspoon red pepper flakes
3 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
Freshly cracked black pepper to taste

Almond Crunch

½ cup (70g) whole unsalted almonds
2 tablespoons (42g) agave nectar
1/8 teaspoon cayenne pepper
Kosher salt or sea salt to taste
Freshly cracked black pepper to taste

Instructions

Preheat Oven: Set your oven to 450ºF (232ºC) to prepare for roasting the cabbage and squash.
Prep the Cabbage: Trim the bottom stem but keep the core intact. Slice the cabbage in half, then into 1-inch thick wedges. Place on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, season with 1 teaspoon kosher salt and pepper, then rub the oil and seasonings into the crevices of the leaves.
Prep the Butternut Squash: Peel the squash, cut it in half vertically, and scoop out the seeds. Using a mandoline or sharp knife, thinly slice into ¼-inch half-moons. Toss slices in a bowl with 1 tablespoon olive oil, maple syrup, ground cumin, red pepper flakes, 1 teaspoon kosher salt, and black pepper. Spread on a rimmed baking sheet without overlapping too much.
Roast Vegetables: Roast the cabbage and squash for 15 minutes. Flip the cabbage pieces and toss the squash, then continue roasting for another 10 to 13 minutes until cabbage edges are browned and squash is tender and caramelized.
Make the Vinaigrette: In a bowl, combine garlic, red wine vinegar, maple syrup, Dijon mustard, red pepper flakes, and oregano. Whisk while streaming in olive oil until emulsified. Season with ¼ teaspoon kosher salt and pepper to taste. Alternatively, shake all ingredients in a jar until combined.
Prepare Almond Crunch: Line a plate with parchment. Heat a medium frying pan over medium heat, add almonds, agave nectar, cayenne, salt, and pepper. Stir constantly for 2-3 minutes until nuts brown and caramelize. Quickly transfer to the parchment, press into a pile, let rest, then break into clumps.
Assemble Salad: In a large bowl, combine kale, carrot ribbons, and chickpeas. Toss with some vinaigrette. Add roasted cabbage and squash, add more vinaigrette, and gently toss. Sprinkle almond crunch on top. Serve warm or at room temperature for best flavor.

Notes

Use a mandoline for uniform squash slices for even roasting.
Adjust red pepper flakes in the dressing and squash seasoning to manage spiciness.
Almond crunch can be made ahead and stored in an airtight container for up to 2 days.
This salad is best served warm or at room temperature to maintain texture and flavor.
Substitute almonds with pecans or walnuts for a different crunch experience.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Roasting
Cuisine: American

Keywords: roasted butternut squash salad, kale salad, fall salad, roasted cabbage salad, healthy vegan salad, maple vinaigrette salad