Minutes Prep time: 20
Minutes Total time: 40
Servings: 10
Difficulty: Intermediate
PAM® Organic Olive Oil No-Stick Cooking Spray
2 cups diced butternut squash
1 can (15 oz each) chickpeas, drained, rinsed and patted dry
1/2 cup Wish-Bone® Italian Herb Vinaigrette Dressing, divided
3 cups chopped fresh kale leaves
2 cups arugula
1/2 cup pomegranate seeds (arils)
1/3 cup DAVID® Pumpkin Seeds, Roasted & Salted
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 57 mg | 6% |
| Carbohydrate | 11 g | 4% |
| Cholesterol | 0 | |
| Total Fat | 4 g | 7% |
| Iron | 1 mg | 6% |
| Calories | 96 kcal | 5% |
| Sodium | 203 mg | 8% |
| Protein | 4 g | 7% |
| Saturated Fat | 1 g | 3% |
| Sugars | 4 g | 0 |
| Vitamin C | 9 mg | 14% |
Preheat oven to 425°F. Spray a rimmed baking sheet with olive oil spray.
Place squash and chickpeas in a large bowl and toss with 3 tablespoons Italian Herb vinaigrette. Spread in an even layer on baking sheet and roast 30 minutes, until squash is tender and vegetables are starting to brown.
Massage kale until it turns bright green. Place in a serving bowl with arugula, pomegranate seeds and pepitas. Top with roasted vegetables and drizzle with remaining vinaigrette. Toss and serve.
Roasted Butternut Squash, Chickpea and Kale Salad
