Butternut Squash and Orzo Kale Salad
This Kale Butternut Squash Salad is colorful, hearty, and packed with roasted squash, crispy chickpeas, and tender orzo. Tossed in a maple-balsamic dressing, it’s perfect for meal prep, holiday sides, or a satisfying lunch—vegan, refined sugar-free, gluten-free, nut-free, and a delicious whole salad.
Equipment
Ingredients
Ingredients:
- 1 clamshell organicgirl baby kale
- 1 butternut squash peeled and cubed
- 1 15.4oz can chickpeas drained and rinsed
- 1 teaspoon ground sage
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 16 oz orzo cooked according to package directions
- ¼ cup pickled red onions
- 1 block vegan feta cheese crumbled
- 3 tablespoon pumpkin seeds
For the Dressing:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 3 tablespoon pure maple syrup
- ½ teaspoon ground mustard powder or 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon ground sage
- 1 teaspoon sea salt
Instructions
Preheat and Prep
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the Butternut Squash and Chickpeas
- Spread the cubed butternut squash and rinsed chickpeas onto the baking sheet. Drizzle lightly with olive oil (optional) and toss with the sage, sea salt, black pepper, and garlic powder.
- Roast for 30–35 minutes, flipping halfway, until the squash is golden and tender, and the chickpeas are slightly crispy.
Cook the Orzo
- While the veggies roast, cook the orzo according to package instructions. Drain, rinse under cold water, and set aside to cool.
Make the Dressing
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, mustard powder or Dijon, paprika, ground sage, and sea salt until well combined. Taste and adjust seasoning as needed.
Assemble the Salad
- In a large salad bowl, combine the cooled orzo, roasted squash and chickpeas, baby kale, pickled red onions, crumbled feta, and pumpkin seeds. Drizzle with the homemade dressing and toss gently to combine.
Serve
- Serve warm or chilled. Perfect as a meal-prep lunch or a holiday side!
Tried this recipe?Let us know how it was!