Ingredients
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the dressing (makes enough for 4 servings):
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1/4 cup olive oil
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2 tablespoons apple cider vinegar
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1 teaspoon honey (optional)
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1 teaspoon ground cumin
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Pinch of salt and pepper
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the salad :
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1 large bunch kale, stems removed and roughly chopped
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1 medium sweet potato, peeled and cubed
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1 can (15oz) chickpeas, drained and rinsed
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1 butternut squash , peeled, seeded, and cubed
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1 acorn squash , halved and seeded
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1/2 red onion , thinly sliced
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1 small bell pepper, cored and sliced into strips
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1 cup cooked quinoa (for serving)
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1 avocado , cubed (for serving)
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1/4 cup sunflower seeds (for serving)
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1/4 cup pomegranate arils (for serving)
Directions
Sub-title: A Rainbow of Flavors, Textures, and Nutrients in One Delightful Bowl
Description: This colorful and flavorful salad is packed with nutritious ingredients, including sweet potatoes, chickpeas, roasted squash, pomegranate seeds, and more. It’s perfect for any occasion and can be prepared ahead of time to save you precious time.
Ingredients:
For the dressing (makes enough for 4 servings):
* 1/4 cup olive oil
* 2 tablespoons apple cider vinegar
* 1 teaspoon honey (optional)
* 1 teaspoon ground cumin
* Pinch of salt and pepper
For the salad:
* 1 large bunch kale, stems removed and roughly chopped
* 1 medium sweet potato, peeled and cubed
* 1 can (15oz) chickpeas, drained and rinsed
* 1 butternut squash, peeled, seeded, and cubed
* 1 acorn squash, halved and seeded
* 1/2 red onion, thinly sliced
* 1 small bell pepper, cored and sliced into strips
* 1 cup cooked quinoa (for serving)
* 1 avocado, cubed (for serving)
* 1/4 cup sunflower seeds (for serving)
* 1/4 cup pomegranate arils (for serving)
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the dressing: Whisk together all the ingredients for the dressing until well combined. Set aside.
3. Prepare the vegetables: Spread the sweet potato cubes onto another baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for about 20 minutes, stirring halfway through, until tender and golden brown.
4. Meanwhile, place the butternut and acorn squash cubes, red onion slices, and bell pepper strips on the same baking sheet as the sweet potatoes. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for about 20-25 minutes, stirring occasionally, until everything is tender and golden brown.
5. Once the sweet potatoes are done, remove them from the oven and set aside. Add the chickpeas and remaining 1 tablespoon olive oil to the baking sheet with the butternut and acorn squash. Stir everything together and roast for an additional 5-10 minutes, until the chickpeas are lightly browned and crisp. Remove from heat and set aside.
6. Assemble the salad: Place the kale leaves in a large bowl and drizzle with the dressing. Massage the kale with your hands until it starts to wilt and soften. Add the cooked quinoa, sweet potatoes, roasted vegetable mixture, avocado, sunflower seeds, and pomegranate arils to the bowl. Gently toss everything together to combine.
7. Serve immediately, garnished with extra pomegranate arils and sunflower seeds if desired. Enjoy!
Note: You can prepare the roasted vegetables up to a day ahead and store them in an airtight container at room temperature.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. |
|
2
Done
|
Make the dressing: Whisk together all the ingredients for the dressing until well combined. Set aside. |
|
3
Done
|
Prepare the vegetables: Spread the sweet potato cubes onto another baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for about 20 minutes, stirring halfway through, until tender and golden brown. |
|
4
Done
|
Meanwhile, place the butternut and acorn squash cubes, red onion slices, and bell pepper strips on the same baking sheet as the sweet potatoes. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for about 20-25 minutes, stirring occasionally, until everything is tender and golden brown. |
|
5
Done
|
Once the sweet potatoes are done, remove them from the oven and set aside. Add the chickpeas and remaining 1 tablespoon olive oil to the baking sheet with the butternut and acorn squash. Stir everything together and roast for an additional 5-10 minutes, until the chickpeas are lightly browned and crisp. Remove from heat and set aside. |
|
6
Done
|
Assemble the salad: Place the kale leaves in a large bowl and drizzle with the dressing. Massage the kale with your hands until it starts to wilt and soften. Add the cooked quinoa, sweet potatoes, roasted vegetable mixture, avocado, sunflower seeds, and pomegranate arils to the bowl. Gently toss everything together to combine. |
|
7
Done
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Serve immediately, garnished with extra pomegranate arils and sunflower seeds if desired. Enjoy! Note: You can prepare the roasted vegetables up to a day ahead and store them in an airtight container at room temperature. |
