Roasted Squash & Chick Pea Baby Kale Salad With Lemon Dijon Vinaigrette Recipe

Name: Roasted Squash & Chick Pea Baby Kale Salad With Lemon Dijon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 6 cups Baby kale; 1/3 cup Dried cherries (sub dried cranberries or golden raisins); 1 Medium delicata squash; sliced; 1 can Chick peas; drained, rinsed, & dried thoroughly; 3 teaspoons Coconut oil; divided; 3/4 teaspoon Salt; divided; 3/4 teaspoon Ground black pepper; divided; 1 teaspoon McCormick Fiesta Citrus seasoning; Lemon Dijon Vinaigrette; 1/4 cup Dijon mustard; 1 Lemon; juiced; 1/2 teaspoon Salt; 1/4 teaspoon Ground black pepper

Servings: persons

Salad
6 cups Baby kale
1/3 cup Dried cherries (sub dried cranberries or golden raisins)
1 Medium delicata squash; sliced
1 can Chick peas; drained, rinsed, & dried thoroughly
3 teaspoons Coconut oil; divided
3/4 teaspoon Salt; divided
3/4 teaspoon Ground black pepper; divided
1 teaspoon McCormick Fiesta Citrus seasoning
Lemon Dijon Vinaigrette
1/4 cup Dijon mustard
1 Lemon; juiced
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper

1
Preheat oven to 375u00b0F. Place sliced squash on one baking sheet and coat with 2 tsp coconut oil, 1/2 tsp salt, and 1/2 tsp black pepper.
2
Place chick peas on another baking sheet with the remaining 1 tsp coconut oil, 1/4 tsp salt, 1/4 black pepper, and 1 tsp fiesta citrus seasoning. Bake squash and chick peas for about an hour, flipping the squash 1 or 2 times and tossing the chick peas around. When finished, the squash should be golden around the edges and the chick peas should be nice and crunchy! Let cool completely.
3
While the squash and chick peas are cooling, place all of the vinaigrette ingredients in a bowl and whisk to combine.
4
After squash & chick peas have cooled, toss kale, squash, chick peas, and raisins (or other dried fruit) in a large bowl and toss with about 3/4 of the vinaigrette. Make sure everything is evenly coated.
5
Drizzle the last bit of dressing over top of the salad and top with a little freshly cracked black pepper. Serve immediately.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salad, 6 cups Baby kale, 1/3 cup Dried cherries (sub dried cranberries or golden raisins), 1 Medium delicata squash; sliced, and more.

Yes, Roasted Squash & Chick Pea Baby Kale Salad With Lemon Dijon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Squash & Chick Pea Baby Kale Salad With Lemon Dijon Vinaigrette

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