Prep Time: 10 minutes | Bake Time: 40 minutes | Total Time: 50 minutes

Ingredients:

Salad:

• 1 butternut squash, peeled and cubed (about 3 cups)
• 1 can of chickpeas rinsed and drained
• 2 tbsp of extra virgin olive oil
• 1 teaspoon salt
• 2 garlic cloves 
• 5 cups of chopped kale
• 1 apple (honeycrisp or macintosh), sliced
• 1/2 cup raw pumpkin seeds
• 1/2 cup Dried Cranberries

Dressing:

• 1/2 cup olive oil
• Juice of 1 fresh lemon
• 1/2 teaspoon salt
• Black pepper to taste
• 1/2 tablespoon of honey

Directions:

1. Preheat oven to 425 degrees.
2. Place squash and chickpeas on a baking sheet. Drizzle with olive oil and sprinkle with salt.
3. Place garlic cloves in the center of a small piece of aluminium foil. Drizzle with oil and fold it up into a little packet. Place the packet on the baking sheet with the chickpeas and squash. Roast approx. 35-40 minutes.
4. Whisk the oil, lemon juice, salt, pepper, and honey together for the dressing.
5. When the sheet pan comes out of the oven, mash up the roasted garlic and add it to the dressing. 
6.  In a large bowl, drizzle the kale with a little bit of dressing. Massage it – as in squeeze it – until it’s deep green and the texture has relaxed a
   little bit. This makes it more tender and more pleasant to eat.
7. Place kale in a large salad bowl. Top with squash and chickpeas. Arrange apple slices on the salad. Sprinkle the whole thing with pumpkin seeds and dried cranberries. Finish with the rest of the dressing. Serve warm or cold.

Optional Ingredients:

Parmesan cheese, goat cheese, bacon, dried cherries, walnuts, would be lovely additions/substitutes. Place any cheese and meat on individual salad plates if vegetarians are eating this too. To make this recipe vegan, replace the honey with a bit of sugar.