Squash Salad with Kale and Roasted Garlic Dressing

• butternut squash, peeled and cubed (about 3 cups)↗1
• can Dakota’s Pride Garbanzo Beans, rinsed and drained↗1
• a drizzle of oil
• kosher salt↗1 teaspoon
• cloves garlic↗2
• Simply Nature Organic Chopped Kale↗4
• honeycrisp apple, sliced↗1
• Southern Grove Pepitas↗0.5 cup
• Southern Grove Dried Cherries↗0.5 cup
• olive oil↗0.5 cup
• juice of 1 lemon↗1
• salt (more to taste)↗0.5 teaspoon
• black pepper to taste↗
• sugar↗1 tablespoon

Step-by-step instructions

1. 1

   Roast: Preheat the oven to 425 degrees. Place squash and chickpeas on a sheet pan. Drizzle with oil, sprinkle with salt. Place garlic cloves in the center of a small piece of foil. Drizzle with oil and fold it up into a little packet. Place the packet on the sheet pan. Roast everything for 30-40 minutes.

2. 2

   Dressing: Whisk the oil, lemon juice, salt, pepper, and sugar together. When the sheet pan comes out of the oven, mash up the roasted garlic and add it to the dressing.

3. 3

   Kale: In a large bowl, drizzle the kale with a little bit of dressing (hello, flavor!). Massage it – as in, just, like, squeeze it – until it’s deep green and the texture has relaxed a little bit. This just makes it more tender and pleasant to eat.

4. 4

   Salad: Place kale in a large salad bowl. Top with squash and chickpeas. Arrange little fanned-out apple slices on the salad (pretty!). Dot the whole thing with pepitas and dried cherries, and finish with the rest of the dressing. Serve warm or cold! IT’S A BEAUTIFUL MASTERPIECE.