1 butternut squash
Tuscan kale (a bunch or a bag), chopped
1 can chickpeas, drained and rinsed
1 cup dry couscous (I use whole wheat)
Toasted walnuts (toasted pumpkin seeds are yum too!)
1/4 cup EVOO
1 T pure maple syrup
1 to 1.5 tsp. Dijon mustard
2 tsp apple cider vinegar
Pinch of brown sugar or squirt of honey
*This is a BIG SALAD. This is great for a large crowd or family of 4 … but if you’re making it for 2 or just you, I’d consider cutting it in half and doing something else with the leftover ingredients. For example – mash half of the chickpeas and mixed them with avocado for a vegan sandwich spread or use half of the squash as a dinner side later in the week …
Preheat oven to 400 F. Dice your butternut squash (there’s an awesome tutorial here) and put the chunks into a large bowl. Drizzle a small amount of EVOO over the top along with a smidge of S&P. Drizzle a small amount of pure maple syrup into the bowl and mix well, until the squash is coated.
Roast squash 15-20 minutes or until you can easily poke a piece with a fork. You don’t want it to turn to mush though!
While squash is roasting, make your couscous. Bring 1 1/2 cups water to a boil. Stir in 1 cup of dry couscous and reduce heat to simmer. Cover, 5 minutes.
In a large bowl, gently mix all of the ingredients together. To avoid soggy kale, put the dressing (original version here) on just before serving or serve the dressing on the side.