Butternut Squash Salad

You are probably going to want to volunteer to bring salad everytime a potluck comes up because this salad is just pure stress-free perfection. We made a hearty batch for our staff and it was all gone in a few minutes! This is going to become one of your favorite salads!
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  • 6 cups kale chopped
  • 1 can chickpeas (1 can is 16 oz) rinsed and drained
  • 1 medium butternut squash sliced into half-inch cubes
  • 1/3 cup pepitas
  • 1-2 tablespoons extra virgin olive oil
  • 1 tablespoon avocado oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt


  • Preheat the oven to 400 degrees. 
  • Add the butternut squash and chickpeas in a single layer out on a parchment-lined baking sheet. Toss the squash with 1 tablespoon of avocado oil, paprika, garlic powder and salt. Roast the veggies for 40-45 minutes, until the squash is tender.
  • Transfer the chopped kale into a larger bowl. Drizzle 1 tablespoon of olive oil and a pinch of salt over the kale. Massage the kale with your hands until the leaves grow darker in color.
  • Allow the squash and chickpeas to cool before adding to the kale. Sprinkle pepitas over the mixture and enjoy!
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