Name: Roasted Butternut Squash Kale Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 small green cabbage (or 0.5 of a large cabbage); 1 small butternut squash (1.5 to 2 pounds); null null extra virgin olive oil; null null Kosher salt (and freshly cracked black pepper); 1 tbsp pure maple syrup; 1 tsp ground cumin; 0.5 tsp red pepper flakes; 3.5 cups chopped kale (50-65g); 2.5 null large carrots (peeled and ribboned with a Y-shaped/wide vegetable peeler*); 1 null can chickpeas, drained and rinsed (15-ounce/425g); 3 null garlic cloves (crushed with a press or finely minced); 3 tbsp red wine vinegar; 2 tsp pure maple syrup; 0.75 tsp Dijon mustard; 0.75 tsp dried oregano; 0.5 tsp red pepper flakes; 3 tbsp extra virgin olive oil; null null sea salt (and black pepper to taste); 0.5 cup whole almonds, unsalted (70g**); 2 tbsp agave nectar (42g); 0.125 tsp cayenne pepper; null null sea salt (or Kosher salt); null null black pepper (to taste)

Instructions

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1

Preheat the oven to 450ºF/232ºC.
2

Prep the cabbage: Trim the bottom stem from the green cabbage (1 small), leaving the core intact. Slice the cabbage into thick wedges (1 inch). Spread on a rimmed baking sheet, drizzle with extra virgin olive oil (2 tbsp) and sprinkle with Kosher salt (1 tsp) and [black pepper] to taste. Rub with hands to coat.
3

Prep the squash: Peel the butternut squash (1 small), cut in half vertically, and scoop out seeds. Thinly slice crosswise into thick half-moon slices (0.25 inch) using a mandoline or sharp knife. Transfer slices to a bowl, and toss with extra virgin olive oil (1 tbsp), pure maple syrup (1 tbsp), ground cumin (1 tsp), red pepper flakes (0.5 tsp), Kosher salt (1 tsp), and [black pepper] to taste. Spread on a rimmed baking sheet with minimal overlap (some pieces can join the cabbage pan).
4

Roast the [green cabbage] and [butternut squash] for mins (15). Flip each [green cabbage] piece with a spatula and toss the [butternut squash]. Continue roasting for 13 mins (10 to), or until the [green cabbage] edges are browned and the [butternut squash] is nicely browned and tender.
5

Meanwhile, make the vinaigrette. Add cloves (3 garlic), red wine vinegar (3 tbsp), pure maple syrup (2 tsp), Dijon mustard (0.75 tsp), dried oregano (0.75 tsp), and red pepper flakes (0.5 tsp) to a bowl. Whisk to combine, then stream in the extra virgin olive oil (3 tbsp), whisking as you go. Season with sea salt (0.25 tsp) and [black pepper] to taste. Alternatively, shake all ingredients in a jar until emulsified.
6

Make the almond crunch: Line a large plate with parchment paper. Heat a medium frying pan over medium heat. Add the whole almonds, unsalted (0.5 cup), agave nectar (2 tbsp), and cayenne pepper (0.125 tsp). Season with a bit of [sea salt] and [black pepper]. Stir constantly until nuts are browned and sugar is caramelized, approximately 3 mins (2 to). Quickly transfer to the lined surface and press into a pile with a spatula. Allow to cool for a few minutes, then break into clumps.
7

Assemble the salad: Add the chopped kale (3.5 cups), carrots (2.5 large), and chickpeas (1 can) to a large bowl. Pour some of the [red wine vinaigrette] on top and toss. Add the roasted [butternut squash] and [green cabbage], add a bit more [red wine vinaigrette], and gently toss. Sprinkle the [almond crunch] on top. Best served at room temperature or warm.