This light and refreshing salad features one of my favorite winter squashes, delicata, as well as one of my favorite alternatives to croutons. Roasted chick peas give the perfect crunch along with a kick of protein to help keep you satisfied. —Brittany Lehnhoff
Dried cherries (sub dried cranberries or golden raisins)
Medium delicata squash; sliced
can Chick peas; drained, rinsed, & dried thoroughly
Preheat oven to 375°F. Place sliced squash on one baking sheet and coat with 2 tsp coconut oil, 1/2 tsp salt, and 1/2 tsp black pepper.
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.
While the squash and chick peas are cooling, place all of the vinaigrette ingredients in a bowl and whisk to combine.
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.
Drizzle the last bit of dressing over top of the salad and top with a little freshly cracked black pepper. Serve immediately.