4 cups (about 550g) peeled and sliced butternut squash (1/2 to 3/4-inch thick)
1 (15-ounce/425g) can chickpeas, drained and rinsed
2 Tablespoons (30ml) pure maple syrup
1 Tablespoon (15ml) extra virgin olive oil
1 to 2 bunches curly kale, stems discarded and torn into pieces (about 5 cups/320g chopped)
1 apple, thinly sliced
1/2 cup (120g) chopped pecans (toasted if desired)
1/3 cup (50g) dried cherries or dried cranberries
2 ounces (about 1/2 cup) crumbled goat cheese
1/4 cup (60ml) extra virgin olive oil
2 Tablespoons (30ml) pure maple syrup
1 Tablespoon (15ml) apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions:
Preheat oven to 425°F (218°C). Line 1 or 2 large baking sheet(s) with parchment paper or silicone baking mat(s). Set aside.
In a small bowl, mix together cumin, coriander, garlic powder, cinnamon, salt, and pepper.
In a large bowl, toss the squash and chickpeas with the seasoning mix. Drizzle maple syrup and olive oil over top, then stir everything together until the squash and chickpeas are coated. Spread squash and chickpeas in a single layer on the prepared baking sheet(s).
Roast for 20 minutes, then flip the squash slices over and stir the chickpeas around. If you are using 2 baking sheets, rotate the baking sheets from top to bottom/bottom to top. Roast for another 10–15 minutes or until lightly browned. Remove from the oven and let cool on the baking sheet for at least 15 minutes.
Make the vinaigrette: In a small bowl, whisk together the vinaigrette ingredients.
Place the kale in a large bowl. Pour most of the dressing on top (reserve about 2 Tablespoons), and use your hands to massage the dressing into the kale leaves until completely coated. Top with roasted squash and chickpeas, apple slices, pecans, dried cherries, and crumbled goat cheese. Drizzle remaining dressing on top, and gently toss to combine. Serve the salad room temperature or cold.
Store leftover salad in an airtight container in the refrigerator for up to 5 days.