Side dishe for 6

Roasted Squash Kale Salad

Name: Roasted Squash Kale Salad
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb butternut squash; 1 1/2 tsp avocado oil; salt and pepper (optional); 4 1/2 cups chopped curly kale; 15 oz canned chickpeas; 2 tsp avocado oil; 1/4 tsp salt; 1 cup fresh cranberries; honey (optional); 1/4 cup crumbled feta cheese (optional); 1/4 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp ground cayenne pepper; 1/8 tsp ground cumin; 1/8 tsp black pepper; 2 tbsp avocado oil; 2 tbsp orange juice; 2 tsp apple cider vinegar; 1/8 tsp salt; 1/8 tsp pepper

Roast seasoned squash, then toss it with kale, chickpeas, cranberries, feta, and a tangy orange dressing.

Typical price

$5.76for 4 servings

$1.44 per serving$5.76 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: peasandcrayons.com

60 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

American Vegetarian Gluten-free Budget Side dishes Lunches Sheet pan Cold-weather comfort Fall Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	2 lb	$2.58Typical price
Kale$2.49 each typical	1.25	$2.80Typical price
Canned beans$0.09/oz typical	15 oz	$1.35Typical price
Cranberry sauce$0.12/oz typical	9 oz	$1.08Typical price
Swiss, provolone, gouda$0.40/oz typical	0.5 oz	$0.20Typical price
Juice, soda and mixers$0.04/oz typical	1 oz	$0.04Typical price
Total for the servings shown		$8.64

Pantry staples you likely have

Olive and cooking oilSalt and pepperHoney or maple syrupDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Vinegar

Not included in the cost.

Ingredients

2 lb butternut squash
1 1/2 tsp avocado oil
salt and pepper (optional)
4 1/2 cups chopped curly kale
15 oz canned chickpeas
2 tsp avocado oil
1/4 tsp salt
1 cup fresh cranberries
honey (optional)
1/4 cup crumbled feta cheese (optional)
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp ground cayenne pepper
1/8 tsp ground cumin
1/8 tsp black pepper
2 tbsp avocado oil
2 tbsp orange juice
2 tsp apple cider vinegar
1/8 tsp salt
1/8 tsp pepper

Steps

Heat the oven to 425 F and cut the squash into bite-size cubes.
Toss the squash with 1 1/2 teaspoons oil, salt, and pepper, then spread it on a 15-by-10-inch sheet pan.
Roast the squash for 25 to 30 minutes, turning once, until tender and lightly browned.
Whisk 2 tablespoons oil with the orange juice, vinegar, paprika, garlic powder, cayenne, cumin, salt, and pepper.
Massage the kale with 2 teaspoons oil and 1/4 teaspoon salt for 2 minutes, then add the chickpeas and cranberries.
Toss in the roasted squash and dressing, then top with feta and optional honey.