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Crispy Fall Harvest Salad with Maple Pecans

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A hearty fall salad featuring roasted butternut squash, crispy chickpeas, massaged kale, and candied maple pecans, all tossed in a tangy maple Dijon dressing. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces (about 4 cups)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large bunch curly kale, stems removed and leaves torn into bite-sized pieces (about 5–6 cups)
  • 1 cup raw pecans
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt, plus more for seasoning
  • ¼ teaspoon black pepper
  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup dried cranberries or chopped dried apples (optional)
  • ¼ cup crumbled goat cheese or feta (optional)
  • ¼ cup toasted pumpkin seeds (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a bowl, toss cubed butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread squash on one half of the baking sheet.
  3. On the other half, spread drained and rinsed chickpeas. Drizzle with remaining 1 tablespoon olive oil and sprinkle with smoked paprika and a pinch of salt. Toss gently.
  4. Roast for 20-25 minutes, stirring halfway through, until squash is fork-tender with caramelized edges and chickpeas are crispy.
  5. While squash and chickpeas roast, place a small saucepan over medium heat. Add raw pecans and cook, stirring frequently, for 2-3 minutes until fragrant.
  6. Pour in 2 tablespoons maple syrup and stir constantly for 2 minutes until syrup bubbles and coats pecans. Remove from heat immediately and spread on parchment paper to cool.
  7. Place torn kale leaves in a large mixing bowl. Drizzle with about 1 teaspoon olive oil and a pinch of salt. Massage with hands for 2-3 minutes until leaves soften and darken.
  8. In a small bowl or jar, combine ¼ cup olive oil, apple cider vinegar, 1 tablespoon maple syrup, Dijon mustard, minced shallot, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk or shake until emulsified.
  9. Once squash and chickpeas have cooled slightly (about 5 minutes), add them to the bowl with massaged kale. Pour dressing over and toss gently.
  10. Add cooled maple pecans and any optional add-ins. Toss once more and serve immediately.

Notes

Don’t crowd the baking sheet to ensure even roasting. Pat chickpeas dry for maximum crispiness. Watch pecans closely to prevent burning. Massage kale before adding warm ingredients. Dress salad right before serving for best texture. For meal prep, keep dressing separate and assemble just before serving.

Nutrition

Keywords: fall harvest salad, maple pecans, butternut squash, kale salad, vegan, gluten-free, Thanksgiving salad

Find it online: https://recipebelle.com/crispy-fall-harvest-salad-with-maple-pecans/