Kosher salt and freshly cracked black pepperto taste
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper or aluminum foil. Set aside.
Peel, slice, and cube the squash. Toss the squash with extra-virgin olive oil on the prepared sheet pan. Season with salt and pepper to taste. Spread the squash cubes out in a single layer, then place in the preheated oven and bake 15 minutes.
Add the washed and chopped kale to a large bowl. Drizzle with olive oil and add a pinch of salt. Using your fingers, massage the kale until it darkens and becomes velvety. Set aside.
Add the dressing ingredients to a small jar with a lid and shake; set aside. Alternatively, add the ingredients to a small bowl and whisk.
Blot the drained and rinsed chickpeas with a paper towel, then toss with 2 teaspoons of olive oil and the seasoning mix; coat well. Season with salt, to taste. Spread them out on a small baking sheet. When the butternut squash has baked 15 minutes, add the sheet pan of chickpeas to the oven with the squash and bake for an additional 20 to 25 minutes or until the chickpeas are crisp. The baking time of the butternut squash may vary depending on the size of the squash cubes. You may have to remove it before the chickpeas are ready.
When the butternut squash and chickpeas are done, cool slightly.
To serve, toss the kale with squash, chickpeas, dried cherries, and feta cheese. Give the dressing a final whisk or shake the dressing before drizzling over the salad.
Leave out the feta and this salad is 100% vegan.You can learn how to peel, cut and dice butternut squash HERE.
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