Kale Cauliflower Salad

With butternut squash, crispy chickpeas and cauliflower rice, this cauliflower salad is the perfect make-ahead lunch.

Course Salad

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 604kcal

Preheat oven to 425°F. Line baking sheet with parchment paper and add butternut squash. Toss with 2 tablespoon olive oil, 1 teaspoon salt and ½ teaspoon black pepper. On another parchment-lined baking sheet, toss chickpeas with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Bake for 35-40 minutes or until butternut squash is tender and chickpeas are crispy, flipping halfway through.
Once done, take another baking sheet lined with parchment paper and toss cauliflower rice with remaining tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper and the cumin. Bake for about 7-10 minutes or until tinder.
Toss the kale, butternut squash, chickpeas, cauliflower rice, feta cheese and pepitas in large bowl until mixed. Add vinaigrette and avocado right before serving.

Place all ingredients in a blender and pulse until smooth and emulsified. Add water if you need to thin out.

Be consistent with your diced butternut squash. You want them to cook in the same amount of time. If you decide to dice the vegetables at 1 inch instead of ½ inch, just keep in mind they'll take longer to cook.
Roast the vegetables and chickpeas long enough so the veggies are cooked and caramelized and the chickpeas are crispy.
if using as a make-ahead lunch, keep the cilantro lime vinaigrette separate and toss right before eating.
Serve the salad at room temperature. This is a salad that is best served at room temperature or even warm. If making ahead, just pull out of the fridge one hour before serving.