Kale salad with roasted chickpeas, aubergine and squash – a filling autumn salad.
Autumn has arrived – and you can both feel it and taste it.
The colours outside are changing, and in the kitchen we do the same. We turn up the warm tones, the filling dishes and everything that tastes of afternoon sun and cool evenings.
This kale salad is exactly that – a bowlful of autumn happiness with bite, substance and plenty of flavour.
Squash, aubergine and chickpeas go into the oven with a little oil, cumin, salt and freshly ground pepper until the vegetables are lightly golden and the chickpeas have taken on that crisp exterior that makes all the difference. Once they have cooled slightly, they are tossed with coarsely chopped kale, creamy feta and chopped almonds – a combination that is crisp, creamy and crunchy all at once.
It all comes together with a lightly spiced vinaigrette of garlic, Dijon, honey, lemon and oil – with a hint of cumin that ties everything together beautifully.
You can serve the salad as a substantial main-course salad, or as a side for chicken, pork or beef – or something light from the sea such as salmon or white fish. It can be made well ahead, keeps well and tastes at least as good the next day.
A salad with depth, flavour and plenty of colour – just as autumn deserves.
Kale salad with roasted chickpeas, aubergine and squash
Ingredients
Roasted vegetables
- 400 g hokkaido squash (red kuri/onion squash), diced
- 1 aubergine, diced
- 1 tin chickpeas, drained
- 1/2 tsp ground cumin
- Salt and freshly ground pepper
- Oil
Vinaigrette
- 3 tbsp oil
- 2 tbsp lemon juice
- 2 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp ground cumin
- 1 clove garlic, grated or crushed
- Salt and freshly ground pepper
For the salad
- 150 g kale, coarsely chopped
- 150 g feta, diced
- 40 g almonds, coarsely chopped
Method
- Toss the squash, aubergine and chickpeas with a little oil and season with cumin, salt and freshly ground pepper.
- Spread out on a baking tray lined with baking paper and roast in a preheated conventional oven (top and bottom heat) at 220°C for about 25-30 minutes. Leave to cool slightly on the tray.
- Meanwhile, mix the ingredients for the vinaigrette and season to taste with salt and freshly ground pepper.
- Combine the kale, squash, aubergine, chickpeas, feta and almonds in a bowl and toss well with the vinaigrette.
- Serve straight away, or keep chilled until ready to serve.
Nutrition
Premium
