🥕 Ingrédients

• Butternut Squash:You can use fresh butternut squash that you’ll cut into cubes, or to save time you can use pre-cut packaged butternut squash.
• Chickpeas:Crispy roasted chickpeasgive this salad some crunch and added protein and fibre.
• Kale:You’ll often see two types of kale at the grocery store: curly kale and lacinato kale. Both variations work well in this recipe.

👨‍🍳 Instructions

1. Roast the squash and chickpeas: preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper. Toss the squash, olive oil, thyme, salt and pepper together and spread onto one baking sheet. Toss the chickpeas, olive oil, paprika and salt together and spread onto the second baking sheet. Bake for 25-35 minutes until the squash is tender and chickpeas are crispy.
2. Prepare the vinaigrette: mix together the olive oil, apple cider vinegar,maple syrup, garlic, dijon, salt and pepper. Set aside
3. Prepare the salad: mix together the roasted squash, roasted chickpeas,quinoa, kale, feta, dried cranberries and pecans. Top with the vinaigrette and toss together. (I recommend starting with half the vinaigrette and adding more if you desire.)