Ingredients
Salad
- 1 honeynut squash, peeled, seeded, and cut into 1-in pieces
- 3 Tbsp TRULY® 100% Extra Virgin Olive Oil, divided
- 1 can chickpeas, drained and rinsed
- salt and pepper, to taste
- 1/2 baguette, torn into roughly 1-in pieces
- 1/2 head dino kale, stems removed and torn into pieces
- 1 apple, sliced
- 1/4 cup grated Parmesan
- 1/4 cup raw walnut pieces, roughly chopped
Dressing
- 1 shallot, minced
- 1 clove garlic, grated
- 1/3 cup TRULY® 100% Extra Virgin Olive Oil
- zest and juice of 1 Meyer lemon
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp chili flakes
- salt and pepper, to taste
Directions
Preheat oven to 400°F. On a large sheet pan, add 2 Tbsp TRULY® 100% Extra Virgin Olive Oil, honeynut squash, and chickpeas, tossing to coat evenly. Sprinkle with salt and pepper and roast for 20 minutes.
While the squash and chickpeas roast, make the dressing. Combine all ingredients and whisk to combine. Taste and adjust seasoning as needed. Set aside.
Remove pan from oven and add the baguette pieces. Drizzle the baguette with TRULY® 100% Extra Virgin Olive Oil and toss to evenly coat. Return pan to oven and bake for 10 more minutes, until bread is lightly golden and crispy.
Remove pan from the oven and add the kale, tossing again to combine. The heat from the pan should wilt and soften the kale just slightly. Add the apple slices, grated parmesan, and walnuts. Drizzle with dressing and toss again to combine. Enjoy warm.