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Butternut Squash Salad

Meal: 324 Protein: 11 g Carbs: 49 g Fat: 11 g

This salad is an amazing combination creamy squash, hearty chickpeas, and a bright dressing of lemon juice, honey, and chile garlic sauce. We dress the squash as soon as it comes out of the oven and is still hot. This helps it absorb so much more flavor and moisture. So no mayo, sour cream, or yoghurt is needed, keeping the excess calories extra light. And the punch of flavor from the spicy Honey-Lemon dressing is in a word...incredible.

Butternut Squash Salad

Butternut Squash Salad

Serving size 1/4 324 Protein: 11 g Carbs: 49 g Fat: 11 g

Ingredients

  • 2 T Olive Oil
  • 4 C Butternut Squash peeled and cubed
  • Sea Salt & Pepper
  • 2 T Juice & Zest of ½ Lemon
  • 1 T Maple Syrup
  • 1 Tbsp Chile Garlic Sauce
  • 4 C Kale Diced (ribs removed)
  • 1 C Chickpeas drained, rinsed
  • 1 oz Feta Cheese crumbled
  • 1/4 C Toasted Pepitas and Cilantro

Directions

  1. PreHeat oven to 425F. Use Convection setting, if available. Parchment line Baking Sheet. Set Aside.
  2. Toss Squash with oil, salt and pepper. Spread out on baking sheet. Roast for 30-60 minutes. Time depends upon size of squash and desired "doneness". I prefer a bit of blackened edges, so I went closer to the one hour mark.
  3. In a small bowl, combine juice, zest, syrup, and chile garlic sauce. Set Aside.
  4. When Squash is done, remove from oven, and immediately toss with Lemon dressing. Combine chickpeas, then set aside.
  5. Add kale to each salad bowl. Top with Squash mixture, Feta, and Pepitas. Serve Squash Mixture Hot or Cold - it is equally good!
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