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Easy kale chickpea salad with roasted butternut squash

honeystuck kale chickpea salad

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.

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