TasteToronto | PAM Roasted Butternut Squash, Chickpea and Kale Salad

PAM Roasted Butternut Squash, Chickpea and Kale Salad

Easy

PAM Roasted Butternut Squash, Chickpea and Kale Salad

PAM Roasted Butternut Squash, Chickpea and Kale Salad

Method

Roasted Butternut Squash, Chickpea and Kale Salad 3 Steps

  • Step 1

    Preheat oven to 425°F. Spray a rimmed baking sheet with olive oil spray.

  • Step 2

    Place squash and chickpeas in a large bowl and toss with 3 tablespoons vinaigrette. Spread in an even layer on baking sheet and roast 30 minutes, until squash is tender and vegetables are starting to brown.

  • Step 3

    Massage kale until it turns bright green. Place in a serving bowl with arugula, pomegranate seeds and pepitas. Top with roasted vegetables and drizzle with remaining vinaigrette. Toss and serve.

Tags:

PAM Recipes

PAM Olive Oil

PAM Avocado Oil

Chickpea and Kale Salad

PAM Roasted Butternut Squash

Easy

PAM Roasted Butternut Squash, Chickpea and Kale Salad

TasteToronto
written by

TasteToronto

PAM Roasted Butternut Squash, Chickpea and Kale Salad

Yields:

Serves 10

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 30 mins

0.0

Rate This Recipe

Healthy

Ingredients

Roasted Butternut Squash, Chickpea and Kale Salad

  • PAM® Organic Olive Oil Cooking Spray

  • 2 cups butternut squash, diced

  • 1 can (15 oz each) chickpeas, drained, rinsed and patted dry

  • 1/2 cup vinaigrette dressing, divided

  • 3 cups fresh kale leaves, chopped

  • 2 cups arugula

  • 1/2 cup pomegranate seeds

  • 1/3 cup pumpkin seeds

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Method

Roasted Butternut Squash, Chickpea and Kale Salad 3 Steps

  • Step 1

    Preheat oven to 425°F. Spray a rimmed baking sheet with olive oil spray.

  • Step 2

    Place squash and chickpeas in a large bowl and toss with 3 tablespoons vinaigrette. Spread in an even layer on baking sheet and roast 30 minutes, until squash is tender and vegetables are starting to brown.

  • Step 3

    Massage kale until it turns bright green. Place in a serving bowl with arugula, pomegranate seeds and pepitas. Top with roasted vegetables and drizzle with remaining vinaigrette. Toss and serve.

Tags:

PAM Recipes

PAM Olive Oil

PAM Avocado Oil

Chickpea and Kale Salad

PAM Roasted Butternut Squash