This kale and butternut salad is a hearty dish packed with nutrients that can be served and enjoyed as the star of a meal in winter time, or as a deliciously filling side salad. It has a variety of flavours and textures from the roasted butternut and garlicky toasted chickpeas which is served on a bed of balsamic coated kale. This is also something that keeps very well in the fridge making it a good option for work lunches the next day.
The butternut is dressed in a maple and paprika powder that allows it to properly caramalise in the oven to give you a sweet but smokey flavour, while the chickpeas are roasted with garlic and chili to give this salad a great flavour and a little bit of a kick. The bed of kale is massaged with balsamic vinegar to help soften and slightly wilt the leaves. The sugar snap peas provide the satisfying crunch for that stress relief. The combination of flavours and textures in this salad work extremely well together.
The pumpkin seeds and avocado finish this salad off very well. Healthy fats give you the sense of satisfaction and satiety that you need from a meal. It also boosts the absorption of fat-soluble nutrients in a dish. Chickpeas are very nutrient rich in protein (9%), folate, iron and phosphorus. They are also a good source of other minerals such as magnesium and zinc. The butternut squash is a great source of vitamins A, C and E, magnesium and potassium while the raw kale provides an even wider variety of minerals and vitamins (Vitamin K, A, C, B6, folate, E, iron, calcium, potassium and phosphorus).
I love this salad because it is so hearty, filling, healthy and well balanced. Most of all it is delicious and packed with nutrients. What more could you ask for in a meal? This is a great option to take to a non vegan get together to share with everyone and works well for a braai (barbecue) too. Although it keeps very well in the fridge, take it out an hour or two before serving so it can reach room temperature.
This is a hearty salad that can be served and enjoyed as the star of a meal in winter time, or as a deliciously filling side salad. It has a variety of flavours and textures from the roasted butternut and garlicky toasted chickpeas served on a bed of balsamic kale. This is also something that keeps very well in the fridge making it a good option for work lunches the next day. Best served at room temperature.
- 500 g Butternut, cubed
- 1 Tbsp Maple syrup
- 3 Tbsp Olive oil
- 1 tsp Paprika powder
- pinch salt
- pinch pepper
- 1 can Chickpeas, drained, rinsed
- 2 cloves Garlic
- 1 tsp Chili flakes
- 120 g Kale, rinsed, chopped, large veins removed
- 3 Tbsp Balsamic vinegar
- 125 g Sugar snap peas
- 2 Avocados, sliced
- 2 Tbsp Pumpkin seeds (activated, optional)
Coat the butternut cubes in the Maple syrup, 2 Tbsp olive oil, paprika and a little bit of salt and pepper. Place them in a pre-heated oven for 20-30 min at 180 °C until they are cooked through.
Meanwhile, coat the drained and rinsed chickpeas with 1 Tbsp olive oil, garlic, chili flakes and salt and pepper. Place them in the same oven for roughly 20 mins until they are golden brown on top and have a slight crisp to them.
While the butternut and chickpeas are roasting in the oven, wash and cut the kale and toss in a large mixing bowl. Add the balsamic vinegar and massage and gently scrunch the kale for about a minute. This will help the kale soften and wilt slightly.
When the butternut and chickpeas come out of the oven, let them cool down to room temperature before adding them to the salad.
Assemble the salad by adding the sugar snap peas, butternut, chickpeas and kale to a large salad bowl. Top with the avocado and pumpkin seeds with additional salt and pepper if you choose. Serve and enjoy!