Butternut & Kale Salad with Maple Roasted Chickpea Croutons
I can’t wait for Thanksgiving to come rolling around so I can whip up this salad for my entire family. The autumn harvest continues to inspire such simple dishes and this salad is another winner.
This is the kind of salad that makes you want to sit outside on a breezy evening with a sweater, a cup of hot tea and some good company.
The sweetness of the squash pairs nicely with the strong bite of the kale and the maple roasted chickpeas are icing on the cake (or salad!) This side dish is a breeze to whip up but I advise you to plan ahead and cook your own chickpeas instead of using canned. I find when I make chickpea “croutons” they are always quite a bit crunchier if I cook them myself. With that being said, you can still used canned, (I’ve done that many times) just remember to dry them really well before roasting. Regardless of how you prepare your croutons I hope you enjoy the sweet and savory flavors in this seasonal salad. Grab a fork and dig in!
