Fall Baby Kale & Apple Salad
with Roasted Squash, Chickpeas & Goat Cheese
Keep It Vegetarian
Active:
18m
Total:
35m
This bountiful fall salad features verdant baby kale and arugula topped with roasted chickpeas and squash, which you'll toss in a spicy habanero oil for vibrant heat in every bite. Tangy goat cheese, sweet apple, and crunchy, toasty pecans round out this hearty salad.
Details
This bountiful fall salad features verdant baby kale and arugula topped with roasted chickpeas and squash, which you'll toss in a spicy habanero oil for vibrant heat in every bite. Tangy goat cheese, sweet apple, and crunchy, toasty pecans round out this hearty salad.
Nutrition per serving
Ingredients
1 each
15.5-oz can Chickpeas
1 each
Delicata Squash
3 oz
Baby Kale
2 oz
Arugula
1 each
Apple
2 tsp
Honey
1 oz
Goat Cheese
¼ cup
Roasted Pecans
2 tsp
Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
2 tbsp
Mayonnaise
1 tbsp
Dijon Mustard
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the dressing
Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Halve the squash lengthwise; scoop out the seeds, then cut crosswise into 1/2-inch pieces. Quarter, core, and thinly slice the apple(s). Roughly chop the pecans. In a large bowl, combine the spice blend and 2 tablespoons of olive oil (or 4 tablespoons for 4 servings). In a separate large bowl, whisk together the mustard, mayonnaise, honey, and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings).
step 2
Roast the squash & chickpeas
Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Place the drained chickpeas and squash pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 18 to 22 minutes, or until lightly browned and the squash is tender when pierced with a fork. Transfer to the bowl of spiced oil; stir to coat. Taste, then season with salt and pepper if desired.
Air Fryer: Cook the squash and chickpeas at 370°F for 14 to 17 minutes.
step 3
Make the salad & serve your dish
To the bowl of dressing, add the kale, arugula, and finished squash and chickpeas; toss to combine. Serve the salad topped with the sliced apple(s), goat cheese (crumbling before adding), and chopped pecans. Enjoy!
Instructions
step 1
Prepare the ingredients & make the dressing
Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Halve the squash lengthwise; scoop out the seeds, then cut crosswise into 1/2-inch pieces. Quarter, core, and thinly slice the apple(s). Roughly chop the pecans. In a large bowl, combine the spice blend and 2 tablespoons of olive oil (or 4 tablespoons for 4 servings). In a separate large bowl, whisk together the mustard, mayonnaise, honey, and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings).
step 2
Roast the squash & chickpeas
Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Place the drained chickpeas and squash pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 18 to 22 minutes, or until lightly browned and the squash is tender when pierced with a fork. Transfer to the bowl of spiced oil; stir to coat. Taste, then season with salt and pepper if desired.
Air Fryer: Cook the squash and chickpeas at 370°F for 14 to 17 minutes.
step 3
Make the salad & serve your dish
To the bowl of dressing, add the kale, arugula, and finished squash and chickpeas; toss to combine. Serve the salad topped with the sliced apple(s), goat cheese (crumbling before adding), and chopped pecans. Enjoy!
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