Roasted Butternut Squash Kale Salad

rainbowplantlife.com

Jamie Heathman

1 small green cabbage or ½ of a large cabbage

1 small butternut squash (1 ½ to 2 pounds)

Simply Nature Organic Extra Virgin Olive Oil

Kosher salt and freshly cracked black pepper

1 tablespoon Specially Selected 100% Pure Maple Syrup

1 teaspoon ground cumin

½ teaspoon red pepper flakes

subheading: Salad Ingredients:

3 to 4 cups (50 to 65g) Simply Nature Organic Chopped Kale

2 to 3 large carrots, peeled and ribboned with a Y-shaped/wide vegetable peeler*

1 (15-ounce/425g ) can chickpeas, drained and rinsed

subheading: Red Wine Vinaigrette:

3 garlic cloves, crushed with a press or finely minced

3 tablespoons red wine vinegar

2 teaspoons Specially Selected 100% Pure Maple Syrup

¾ teaspoon Dijon mustard

¾ teaspoon dried oregano

½ teaspoon red pepper flakes

3 tablespoons Simply Nature Organic Extra Virgin Olive Oil

subheading: Sweet-and-Spicy Almond Crunch:

½ cup (70g) whole almonds, unsalted**

2 tablespoons (42g) Simply Nature Organic Light Agave Nectar

⅛ teaspoon cayenne pepper

Kosher salt or sea salt

Directions at rainbowplantlife.com

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