Ingredients

2 medium delicata squash

2 tbsp maple syrup

1 tbsp olive oil

1/2 tsp sea salt

1 large bulb fennel, stems removed

3 large carrots, peeled and stems removed

10 ounces chickpeas, rinsed and drained

1 tbsp olive oil

1/2 tsp sea salt

1/2 tsp cumin

4 cups curly or lacinato kale, chopped

1 tsp olive oil

1 tsp vinegar

1/4 cup pumpkin seeds

1/4 cup hazelnuts

1/4 cup walnuts

1/4 cup almonds

2 tbsp buckwheat groats

1 tsp sesame seeds

2 tbsp maple syrup

1 tsp cumin

1/4 tsp sea salt

1/3 cup tahini

1/4 cup lemon juice

1 tbsp maple syrup

1 tbsp soy sauce or coconut aminos

2 tsp olive oil

1/4 cup water

Instructions

Step 1: Preheat the oven to 415°F and line two baking sheets with parchment paper.

Step 2: Clean the delicata squash thoroughly. Slice off the ends, then cut each squash in half lengthwise. Scoop out and discard the seeds, then slice into 1/2-inch thick rounds. Place in a bowl and toss with maple syrup, olive oil, and sea salt. Set aside.

Step 3: Peel and slice the carrots into matchsticks. Remove stems and peel the fennel bulb, then dice it. Rinse the chickpeas. Combine carrots, fennel, and chickpeas in a separate bowl and toss with olive oil, sea salt, and cumin.

Step 4: Spread the delicata squash slices evenly on one baking sheet and the carrot, fennel, and chickpea mixture on the other. Roast the delicata for 45-50 minutes and the other sheet for 30 minutes.

Step 5: While roasting, prepare the kale by chopping it finely and placing it in a large bowl. Drizzle with olive oil and vinegar, then massage the kale with your hands until it softens, about 2-3 minutes. Set aside.

Step 6: Mix together the maple nut brittle ingredients in a small bowl: pumpkin seeds, hazelnuts, walnuts, almonds, buckwheat groats, sesame seeds, maple syrup, cumin, and sea salt.

Step 7: Once the vegetables and chickpeas are ready, remove the baking sheet. Spoon the roasted mixture onto the kale.

Step 8: Line the baking sheet with fresh parchment paper and spread the brittle mixture evenly so the nuts and seeds touch but remain flat. Bake for 10 minutes.

Step 9: While the brittle bakes, whisk together the dressing ingredients: tahini, lemon juice, maple syrup, soy sauce or coconut aminos, olive oil, and water.

Step 10: Remove the brittle and delicata squash from the oven and let cool for 10-15 minutes. The brittle will harden as it cools; break it into chunks.

Step 11: Add the roasted delicata squash and brittle chunks to the kale salad. Pour about 1/4 cup of dressing over the salad and toss to coat evenly. Add more dressing as desired.

Step 12: Serve warm or cold and enjoy your flavorful, nutrient-packed salad!

Tips & Variations

Substitute the maple nut brittle with store-bought granola or toasted nuts if short on time.

For a spicier salad, add a pinch of chili flakes to the chickpea seasoning.

Massaging the kale properly is key to softening it and reducing bitterness.

Use coconut aminos instead of soy sauce for a gluten-free option.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the brittle in a sealed container at room temperature to maintain crunch. When ready to serve, toss all ingredients together and add fresh dressing. Reheat the roasted squash and chickpeas gently if preferred warm.

FAQs

Can I use a different type of squash?

Yes, but delicata squash is preferred for its sweetness and thin skin that doesn’t require peeling. Acorn or kabocha squash can be used but may need peeling and longer roasting time.

How do I make the brittle without a silicone spatula?

If you don’t have a silicone spatula, use the back of a spoon or an offset spatula to spread the brittle evenly on the parchment paper. Just ensure the nuts and seeds are touching and flat for proper sticking.

Dinner

Roasted Delicata Squash & Kale Salad with Crispy Chickpeas & Maple Nut Brittle Recipe

Introduction