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Author Notes: 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
- 6 cups Baby kale
- 1/3 cup Dried cherries (sub dried cranberries or golden raisins)
- 1 Medium delicata squash; sliced
- 1 can Chick peas; drained, rinsed, & dried thoroughly
- 3 teaspoons Coconut oil; divided
- 3/4 teaspoon Salt; divided
- 3/4 teaspoon Ground black pepper; divided
- 1 teaspoon McCormick Fiesta Citrus seasoning
Lemon Dijon Vinaigrette
- 1/4 cup Dijon mustard
- 1 Lemon; juiced
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 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.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens