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Warm Autumn Salad with Delicata Squash

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 2

Ingredients
  

Squash

  • 1 Delicata Squash
  • 1/2 tsp Pumpkin Spice
  • 1/2 tsp Cinnamon
  • 1/2 tsp Pure Maple Syrup
  • Avocado Oil I use Chosen Foods
  • Pinch Salt

Salad

  • Extra Virgin Olive Oil
  • 1/2 tsp Garlic minced
  • 2 cups Packed Kale chopped
  • 1/2 Cup Chickpeas
  • 2 Tbsp Pumpkin Seeds
  • 2 Tbsp Sunflower Seeds
  • 1 Tbsp Hemp Hearts
  • Salt + Pepper to taste

Top with sesame seeds (optional) and your choice of dressing*

    Instructions
     

    • Pre-heat oven to 375.
    • Chop off both ends of the delicata squash. Chop the squash lengthwise. Scoop out the seeds with a spoon. Chop both halfs of the squash into little cresents (or C shapes) as shown in the photos.
    • Evenly coat delicata squash with the oil, maple syrup and spices then place on a lined pan and bake for 30 minutes flipping half way through).
    • Add oil and garlic to a pan over medium heat. Prepare your kale by washing and chopping into your preferenced size. Be sure to massage your kale - this softens it and makes it easier to eat. Add kale to your heated pan and sautee until it begins to wilt (about 5 minutes).
    • Add the remaining salad ingredients and sautee until the kale is finished and the seeds and chickpeas are lightly toasted (another 3-5 minutes).
    • Plate by adding salad ingredients to a bowl, top with the delicata squash and seseame seeds and add your dressing of choice*.

    Notes

    *I've made this recipe using homemade cashew caesar, chosen foods lemon garlic dressing, and a tahini dressing - they are all good. I recommend choosing a flavour that appeals to you most. If you really want to keep it simple it would also be delicious with just a squeeze of lemon and maybe some red pepper flakes!
    --> if you want extra crispy chickpeas coat them in some oil and roast them in the oven with the squash!