fall cleanse kale salad
Ingredients
1/4 C whole wheat cous cous - cooked + cooled
1/2 butternut squash peeled + cubed
5 C chopped kale
1/3 C garlic roasted chickpeas
handful dried cranberries
sliced avocado (optional)
handful raw cashews
1/4 C dressing
Dressing
1 tsp dijon mustard
3 tbsp vegan mayonnaise
1 tsp olive oil
1/2 tsp dried dill
1 minced garlic clove
1/2 tsp sea salt
1/2 tsp black pepper
1/4 C lemon juice
Garlic roasted chickpeas
2 minced garlic cloves
1 tsp sea salt
1 tsp black pepper
2 tbsp olive oil
1 tsp smoked paprika
1 19 oz can chickpeas - drained + rinsed
1 tsp garlic powder
**makes 2-3 servings
Still full from all that tasty thanksgiving food? Kick start your metabolism with this super satisfying and body cleansing fall kale salad. Truth is the more leafy greens you eat, the more you will crave.
Instruction
Preheat oven to 375F. While the oven is preheating prepare the dressing. Add all dressing ingredients into a bowl and whisk until smooth and combined. Set aside. The dressing can be kept in the fridge for up to a week.
To make the roasted chickpeas, rinse and drain then add to a large bowl. Add the minced garlic and spices to the bowl and toss until all the chickpeas are evenly coated. Place on a parchment lined baking sheet and give a gentle tap to ensure the chickpeas have enough space to crisp up. Bake for 35 - 40 minutes. Remove a couple times throughout and toss the chickpeas so they roast evenly and do not burn. When crispy and golden remove from oven and let cool. These can also be stored for a week or so and are so good for topping salads or even as a snack.
Turn the oven up to 415F. Peel and chop the butternut squash into bite sized pieces then coat with 1 tsp of olive oil and a pinch of salt + pepper. Place on a parchment lined baking sheet and bake for about 40 - 45 minutes until soft and roasted. Remove and let cool.
To assemble the salad grab a large bowl and add the chopped kale. Pour the dressing on top and use your hands to gently massage the kale for 1-2 minutes or until it starts to darken and soften up. Add the remaining salad ingredients and gently toss with tongs. Divide into two or three portions depending on the size of salad you like.
Top with sliced avocado and it’s ready to eat! This salad will keep for a couple days in the fridge and is a great leftover option to take to work.