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Roasted Butternut Squash Kale Salad with Chickpeas and Cranberries

Jenn | Peas and Crayons
  • 60 minutes
  • Serves 6

INGREDIENTS

2 lb

Butternut squash

15 oz

Chickpeas, canned

1 cup

Cranberries, fresh

4 cups

Curly kale

1/4 tsp

Garlic powder

1

Honey

9 tsp

Avocado oil

1/8 tsp

Black pepper

1/4 tsp

Cayenne pepper, ground

1/4 tsp

Paprika, smoked

1/8 tsp

Pepper

3/8 tsp

Salt

1

Salt and pepper

2 tsp

Apple cider vinegar

1/8 tsp

Cumin, ground

2 tbsp

Orange juice

1/4 cup

Feta cheese