I threw this together for a simple but satisfying lunch last week when I was too lazy to go half a mile down the road to buy a salad, which is ideal I guess.
Almost everything I make (with the exception of desserts) is designed for one person (although I suppose that’s debatable on the desserts) so that’s what we have here.
Easy kale chickpea salad with roasted butternut squash
- 2 cups kale (or leafy greens of choice)
- 1/2 cup roasted butternut squash
- 1/2 cup chickpeas
- 1-2 tablespoons walnuts
- 2 tablespoons champagne vinaigrette (or dressing of choice)
You can use any greens you like but I went with Trader Joe’s cruciferous crunch, which includes kale, shaved brussels and cabbage. For some reason soft leafy greens gross me out lately so I prefer something sturdier like this as my base. I don’t know.
I went super lazy on the squash and just bought a bag of already prepped bagged butternut cubes. Toss with oil and roast at 350 degrees until caramelized and starting to brown.
Throw all the ingredients together in a bowl, toss with dressing and then I like to let it sit in the fridge for 15-20 minutes to soak in.