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Butternut Squash and Kale Pasta with Parmesan Cheese (Gluten Free)

This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.

Butternut squash and kale pasta - Daisybeet

This butternut squash and kale pasta is the best fall dinner recipe. It’s easy, cozy, and absolutely delicious. It has the perfect mix of savory flavors from kale, vegetable broth, white wine, and parmesan cheese, balanced out with the sweet butternut squash.

I especially love this pasta dish because I used chickpea pasta! This is my favorite gluten free pasta. It has a similar taste and texture to regular pasta, but two times the protein and three times the fiber. I always feel more full when I make chickpea pasta versus regular.

Butternut squash and kale pasta - Daisybeet

How to make butternut squash and kale pasta

  • Peel, chop, and roast butternut squash.
  • Saute garlic and shallots.
  • Add kale, vegetable broth, and white wine and braise the kale.
  • Prepare pasta.
  • Add pasta, butternut squash, and parmesan cheese to the pan with kale. Toss to combine.
Roasted butternut squash - Daisybeet

How do you braise kale?

Braising is a cooking method where you lightly fry food, then stew it in liquid. Braised kale is so delicious! I prefer it over sautéed kale, because the kale leaves get much softer and soak up the savory vegetable broth flavor.

  • Sauté garlic and shallots in olive oil in a large frying pan on medium heat.
  • Add kale, vegetable broth, and wine.
  • Stir and cover, cooking for 5-10 minutes until kale is wilted and soft.
Butternut squash and kale pasta - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Butternut squash and kale pasta - Daisybeet
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Butternut Squash and Kale Pasta with Parmesan Cheese (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4 1x
  • Category: main dish

Description

This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.


Scale

Ingredients

  • 1 medium butternut squash, peeled and diced into 1 inch dice
  • 1/2 cup sage, chopped and divided
  • 2 tbsp olive oil, divided
  • 1 shallot, sliced
  • 4 cloves garlic, minced
  • Salt
  • Pepper
  • 2 cups vegetable broth
  • 1 cup white wine
  • 6 cups kale
  • 8 oz box chickpea pasta
  • 1/2 cup freshly grated parmesan cheese (I used a microplane)
  • 1/4 cup reserved pasta water

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Toss butternut squash in 1 tbsp olive oil and half the chopped sage, and spread out on baking sheet.
  3. Roast for 20-25 minutes, until fork tender.
  4. While butternut squash roasts, braise the kale.
  5. In a large frying pan with a lid, heat remaining olive oil over medium heat. Add shallot and garlic, and cook for 2-3 minutes.
  6. Add vegetable broth, white wine, and kale. Stir and cover, and cook for 5-10 minutes, until kale is soft, tender, and cooked down.
  7. Prepare pasta according to package instructions.
  8. Mix parmesan cheese with reserved pasta water.  Pour over the kale and stir. 
  9. Add cooked pasta and butternut squash to the pan with kale. Toss until well combined. Sprinkle with remaining sage.
  10. Serve immediately, sprinkled with crushed red pepper and additional parmesan cheese, if desired.


Notes

  • Best served immediately, but can be stored in the fridge for up to 4 days and reheated.

Keywords: butternut squash and kale pasta, chickpea pasta, gluten free pasta, gluten free, butternut squash, kale

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Butternut squash and kale pasta - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

10 Fruits and Vegetables in Season For Fall to Add to Your Plate

Seasonal eating is fresh, fun, and better for the environment. Add these fruits and vegetables in season for fall to your next shopping list!

What is your favorite thing about fall? I love the leaves changing, the cozy weather, and the fall activities. I also adore fall produce! I’m so ready for warming meals filled with the fruits and vegetables in season now.

Benefits of Eating Seasonally

  • Saves money. Seasonal produce is less expensive than out of season fruits and vegetables at the grocery store, because it is more plentiful.
  • Tastes better. Produce that is in season simply tastes better. If you’ve eaten a tomato in the middle of January, then you know what I mean!
    Adds variety to your diet. It is important to have variety in your diet, because different foods have different nutrients and benefits. If you eat seasonally, you are naturally adding variety to your diet as the seasons change.
  • Better for the environment. You’ll reduce your carbon footprint by choosing seasonal produce, because there was less energy used to grow and transport the food to your store. Bonus points if you shop at your local farmer’s market!
  • Less pesticide use. Foods grown out of season need a lot more assistance in the form of pesticides and chemicals to grow. Fruits and vegetables that grow naturally in fall weather conditions are easier to produce with less assistance.

Fruits and Vegetables In Season for Fall

Here is a list of 10 fruits and vegetables in season right now! You’ll also find recipes to inspire you to get into the kitchen.

Apples

Apple cinnamon coffee cake - Daisybeet

Apple picking is a quintessential fall activity, and it is dietitian approved! Apples contain fiber, vitamin C, and antioxidants. Make sure to eat the skin, though, as it holds most of the fiber and antioxidants!

Make this apple cinnamon coffee cake, five-minute bircher muesli, or this kale salad with apple, cranberries, and pecans by Deb Perelman, by way of Cookie and Kate.

Beets

Beets - fruits and vegetables in season - Daisybeet

Beets are one of the healthiest foods to eat. Not only do they contain several vitamins and minerals, beets have nitrates and pigments (that give them their beautiful color). These compounds have several health benefits. The nitrates in beets convert to nitric oxide in the body, which dilates our blood vessels, temporarily lowering blood pressure. The pigments in beets have antioxidant effects that may reduce inflammation.

Try this beet and goat cheese salad with wild rice and chickpeas, dreamy pink beet + white bean dip, and these baked zucchini, beet, and sweet potato fritters.

Broccoli

Broccoli - fruits and vegetables in season - Daisybeet

Broccoli might just be my all time favorite vegetable. It is part of the cruciferous vegetable family, which also includes Brussels sprouts, cabbage, cauliflower, and kale. In addition to fiber, vitamin C, iron, and potassium, broccoli has phytonutrients that lower inflammation and may help lower the risk of cancer.

Roast up a tray of this addicting lemon parmesan broccoli, try this broccoli salad with Thai peanut dressing, or this easy pasta and broccoli recipe by Skinnytaste.

Brussels Sprouts

Roasted fall vegetable kale and quinoa salad - Daisybeet

Brussels sprouts had a bad rap for a while, but they are absolutely delicious when roasted to crispy perfection. They share similar health benefits to broccoli, as they contain the same phytonutrients. Also, Brussels sprouts are an excellent source of vitamins C and K.

This kale quinoa salad with fall roasted vegetables contains Brussels sprouts. These crispy roasted Brussels sprouts by Chelsea’s Messy Apron look insane!

Cauliflower

Cauliflower - fruits and vegetables in season - Daisybeet

Cauliflower – the trendiest vegetable of our time. It’s been transformed into pizza crust, gnocchi, and rice because of it’s neutral flavor. But cauliflower is delicious in it’s natural whole form, too! It is a perfect neutral palate to experiment with lots of flavors. Cauliflower is high in fiber, vitamins C and K, and antioxidants.

I have a bunch of cauliflower recipes on the blog, so here is a little list:

Kale

Kale is a hardy green, so it holds up to the falling temperatures in the fall, which softer greens can’t handle. It’s a super nutrient dense food, and is loaded with nutrients including vitamins A, C, and K. Also, kale is a good plant-based source of calcium.

Tis the season to load up on all the kale salads! Try my favorite dairy free kale caesar salad, this Greek kale salad by Gimme Delicious, and this kale salad with carrot ginger dressing by Love & Lemons.

Pears

Hasselback baked pear oatmeal - Daisybeet

Pears are another in season fruit for the cooler months. They contain both soluble and insoluble fiber. Soluble fiber is a prebiotic, feeding the good bacteria in our guts! Just like apples, the pear skin contains most of the fiber.

Try my hasselback baked pears on oatmeal for a delicious breakfast. I also love to roast pears with beets and sweet potatoes for a dinner side!

Pumpkin

Pumpkin alfredo sauce - Daisybeet

Pumpkin is a versatile and nutritious ingredient that is in season for fall. It can be used in both sweet and savory recipes. Pumpkin is a good source of fiber. It is also rich in beta-carotene, an antioxidant that makes pumpkin orange, and benefits eye and skin health.

This vegan pumpkin alfredo sauce is one of my favorite pumpkin recipes to make in the fall! Also, try these healthier pumpkin muffins by Gimme Some Oven, or these pumpkin pancakes by Well Plated.

Squash

Butternut squash tacos - Daisybeet

You’ve probably seen lots of winter squash varieties showing up in your grocery stores and farmer’s markets. From butternut to delicata, winter squashes are abundant this time of year. They are a versatile ingredient – turn them into soups, curries, or mash them like potatoes. Winter squashes are rich in fiber, vitamin C, potassium, and carotenoid antioxidants.

Here are some of my favorite ways to prepare winter squash:

Sweet Potato

Sweet potato - Daisybeet

Last but not least, sweet potatoes are a favorite fall tuber. Sweet potatoes are slightly higher in fiber than white potatoes, and they are higher in vitamins A, B6, and C. I love roasted sweet potato wedges as a side with dinner!

Try these sweet potato toasts with Mediterranean salsa, Mexican stuffed sweet potatoes, and this sweet potato casserole by Joy Food Kitchen.

Let me know if you love this post by leaving a comment below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Featured

Kale Quinoa Salad with Fall Roasted Vegetables (Vegan, Gluten Free)

This kale quinoa salad is the perfect easy meal prep recipe that uses delicious seasonal fall produce! It’s vegan and gluten free, and sure to please even kale skeptics.

Kale quinoa salad with fall roasted veggies - Daisybeet

The time for fall produce is officially upon us. The markets are now popping with winter squashes, Brussels sprouts, and other autumn goodies. Kale is actually a perfect green to purchase as the weather cools down, as it is hearty enough to grow in colder climates!

This kale quinoa salad features two of my favorite fall veggies – butternut squash and Brussels sprouts. They also pair so well together! The sweetness of the butternut squash is a wonderful contrast to the savory, slightly bitter Brussels sprouts. I could eat this combination all season long.

Kale quinoa salad with fall roasted veggies - Daisybeet

This salad also includes Dr. Praeger’s Spinach Littles! These adorable bites come in fun shapes like stars and dinosaurs, which makes them super appealing to children and adults alike. I always keep my freezer stocked with a few Dr. Praeger’s products. They are a no brainer to prepare, and one of the few frozen foods I feel good about putting in my body. If you look at the ingredient list on any of their products, you’ll find real ingredients like beans, vegetables, and grains.

How to massage kale for a kale quinoa salad

Kale quinoa salad with fall roasted veggies - Daisybeet

If you’ve never massaged kale before, it is such a game changer! I always massage kale when I am using it in a salad. Massaging kale makes it softer, easier to chew, and gets rid of some of the bitterness in raw kale.

  • Wash kale and tear off the leaves from the stems in bite size pieces.
  • Use a knife to roughly chop the kale into even smaller pieces.
  • Add raw kale to a large bowl with lemon juice and olive oil, plus a pinch of salt.
  • Use your hands to massage the kale for 3-4 minutes, making sure to get each piece.
  • The volume of kale will decrease after massaging, and the leaves will be a much darker green.
Kale quinoa salad with fall roasted veggies - Daisybeet

Why you’ll love this kale quinoa salad

  • It’s super nutritious. Kale is a nutrition powerhouse – full of vitamins, antioxidants, and fiber. Quinoa provides more fiber and plant-based protein.
  • Easy to prepare. This salad is very simple to make. Kale is a hearty green that holds up well as leftovers, so it is great for meal prep!
  • Customizable. Kale + quinoa + Dr. Praeger’s Littles makes a perfect base for other flavors and ingredients. Try swapping roasted cauliflower for Brussels sprouts, or try other varieties of winter squash.
Kale quinoa salad with fall roasted veggies - Daisybeet

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Kale Quinoa Salad with Fall Roasted Vegetables (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 3 1x
  • Category: main dish

Description

This kale quinoa salad is the perfect easy meal prep recipe that uses delicious seasonal fall produce! It’s vegan and gluten free, and sure to please even kale skeptics.


Scale

Ingredients

  • 3 cups butternut squash, cubed
  • 3 cups Brussels sprouts, halved
  • 2 tbsp olive oil
  • Salt
  • Pepper
  • 1 cup quinoa
  • 1 box Dr. Praeger’s Spinach Littles
  • 3 tbsp pumpkin seeds
  • 1 avocado, sliced

Kale

  • 1 large bunch kale, leaves torn from stems
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Pinch of salt

Balsamic Dressing

  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Manuka honey
  • 3 tbsp olive oil

 


Instructions

  1. Preheat oven to 410 degrees F. Line 2 baking sheets with parchment paper.
  2. Toss butternut squash with 1 tbsp olive oil, salt and pepper and spread evenly on one baking tray. Do the same with the halved Brussels sprouts.
  3. Roast veggies for 25-30 minutes, until beginning to brown and caramelize.
  4. While veggies roast, cook quinoa and Spinach Littles according to package instructions.
  5. Massage kale as instructed earlier in this post, and set aside.
  6. Prepare the dressing. Whisk together balsamic vinegar, mustard, and honey. Slowly drizzle in olive oil as you continue to whisk, until well combined.
  7. In a large bowl, combine kale, roasted veggies, quinoa, Spinach Littles, avocado, and pumpkin seeds. Drizzle with balsamic dressing and toss to combine.
  8.  
  9. Serve immediately, or save for later!


Notes

Will keep for 3-4 days in the fridge.

Keywords: vegan, kale salad, kale quinoa salad, gluten free

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Kale quinoa salad with fall roasted veggies - Daisybeet

Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Health Benefits of a High Fiber Diet + High Fiber Foods to Eat Today

Fiber is one of the most important nutrients to consume. Learn all about the health benefits of dietary fiber and the difference between soluble and insoluble fiber in today’s post, including a list of delicious foods to include in a high fiber diet!

Fiber is one of the most important nutrients for our diet, but it does not get the attention it deserves. Fiber is certainly less glamorous than other trendy nutrients, as it might evoke images of your grandparents sipping on metamucil. But, the benefits of fiber go so beyond keeping us regular! I’m all in for making fiber the coolest nutrient, and I hope you will be too after reading this post.

What is Dietary Fiber?

Dietary fiber is the indigestible part of plants that we consume when we eat fruits, vegetables, whole grains, legumes, nuts, and seeds. Unlike the macro and micronutrients, our bodies are unable to digest and absorb fiber, so it passes through our digestive system intact.

Soluble vs. Insoluble Fiber

There are two types of dietary fiber: soluble and insoluble. They each have unique health benefits. A high fiber diet should include sources of both types to get maximum benefits.

  • Soluble fiber dissolves in water, so it forms a gel in our digestive tract when we eat it. Because of this, it can bind to cholesterol in our bodies to help lower cholesterol levels. Good sources of soluble fiber include oats, beans, flaxseeds, barley, and apples.
  • Insoluble fiber does not dissolve in water, so it speeds up digestion and increases stool bulk. Good sources of insoluble fiber include nuts, cauliflower, whole wheat products, Brussels sprouts, and raspberries.

Health Benefits of a High Fiber Diet

  • Keeps us regular. Fiber, especially insoluble fiber, speeds up digestion and increases stool bulk. This helps prevent constipation and diarrhea to keep our bowels healthy and regular.
  • Weight management. High fiber foods are very filling, and lower in calories than other foods. Including many high fiber foods in our diets can promote healthy weight management.
  • Lower cholesterol levels. Soluble fiber forms a gel like substance in our bodies, which binds to “bad” LDL cholesterol to rid it from our bodies. Soluble fiber may also help improve other lipid markers (1).
  • Controls blood sugar levels. Fiber, especially soluble fiber, helps slow the absorption of blood sugar when we eat. Studies show that soluble fiber intake can reduce HbA1C, fasting blood glucose, and insulin resistance in people with Type 2 Diabetes (2).
  • Promotes gut health. The good bacteria that live in our guts depend on fermentable dietary products as a source of energy so they can be healthy and grow. Fiber from our diets feeds these good bacteria, so a high fiber diet promotes probiotic health, abundance, and diversity. Healthy gut bacteria also produce short chain fatty acids (SCFAs), which have their own health benefits such as reduced inflammation and reduced risk of chronic disease (3).
  • Reduced risk of chronic disease. High fiber diets are naturally high in plant foods, so they also come with lots of other amazing vitamins, minerals, and antioxidants to help prevent chronic disease, such as cardiovascular disease, certain cancers, and Type 2 Diabetes.

Dietary Fiber Recommendations

The dietary fiber recommendations are 25 grams per day for women and 38 grams per day for men. For women and men over 50, these numbers drop to 21 grams and 30 grams, respectively. For reference, one half cup of black beans has about 8 grams of fiber, one cup of shredded wheat contains about 5 grams, and one half cup of raspberries has 4 grams (4). As you can see, you need to eat multiple portions of fiber rich foods (i.e. plant foods) throughout the day to meet the recommendations.

One reason why many Americans are not meeting their daily fiber needs is because the standard American diet is low in fruits, vegetables, whole grains, and legumes. There are plenty of fiber supplements out there, but they are devoid of many of the other health benefits that come with plant foods, like vitamins, minerals, and antioxidants. Plus, fiber from supplements may not be as filling as fiber from plant foods.

High Fiber Foods to Add to Your Diet

Now, the fun part! This list is by no means exhaustive, but here are some of my favorite high fiber foods to enjoy daily. There are also some yummy recipes to give you inspiration to add more fiber to your diet!

Oatmeal

Contains 4 grams of fiber per 1 cup cooked oats. Try this Cacao Banana Oatmeal or Banana Baked Oatmeal with Peanut Butter and Chocolate Chips for an easy breakfast!

cacao banana oatmeal

Quinoa

Quinoa contains 2.6 grams of fiber per half cup. These Quinoa Enchilada Stuffed Peppers or this Moroccan Quinoa Salad from Choosing Chia would be perfect to add to your dinner menu!

quinoa stuffed peppers

Whole Wheat Pasta

Swap out white pasta for whole wheat, and you’ll get 3.2 grams of fiber per half cup serving! Some of my favorite whole wheat pasta dishes are this Spring Pasta with Lemon, Asparagus, Mushrooms, and Peas, and this Pasta Salad with Roasted Vegetables and Tuna.

high fiber diet pasta salad

Kale

One cup of kale has 2.6 grams of fiber. Even more reason to keep up your kale caesar habit! Check out this dairy free version, this Kale Cobb Salad from Dishing out Health, and this Rose Pasta with Asparagus and Kale from The First Mess to get your kale on!

kale caesar salad

Sweet Potato

One medium sweet potato has almost 4 grams of fiber. Make sure you’re eating the skin, though, as this is where most of the fiber (and other nutrients) lives! These Mexican Stuffed Sweet Potatoes are a favorite of mine, and I’ve been dying to try these Grilled Sweet Potato Wedges by Mad About Food!

mexican stuffed sweet potato high fiber diet

Chickpeas

Chickpeas, or garbanzo beans, are an excellent source of plant based protein and fiber. One half cup contains 8 grams! Fill up on this Chickpea and Roasted Vegetable Salad, Loaded Greek Hummus for a Crowd, or Chickpea and Avocado Stuffed Sweet Potatoes.

chickpea and roasted vegetable salad

Black Beans

Black beans pack 7.5 grams of fiber per one half cup. Try out this delicious mango avocado salsa over my Mushroom Tacos, or this Black Bean Tomato Avocado Salad by Little Spice Jar.

mango avocado black bean salsa

White Beans

Are you guys picking up on a bean trend here? White beans are also a good source of fiber. One half cup will give you 5.7 grams! I love to make this Dreamy Pink Beet and White Bean Dip for dipping, and this Tuscan White Bean and Kale Soup from Kristine’s Kitchen sounds so cozy.

white bean dip

Lentils

I love lentils of all kinds. One half cup has almost 8 grams of fiber. This Coconut Curry Red Lentil Soup is one of my favorites. Also, check out this Lemony Lentil Soup by Gimme Some Oven.

coconut curry red lentil soup

Apples

One medium apple has about 4.5 grams of fiber. I love to put sautéed apples in my morning oatmeal and munch on apple nachos as a healthy snack.

apple nachos

Pears

Pears have even more fiber than apples. One pear has almost 6 grams of fiber! Some of my favorite pear recipes are Hasselback Baked Pears and Ginger Roasted Beets, Sweet Potatoes, and Pears.

hasselback baked pear

Chia Seeds

Last but not least, chia seeds are a really excellent dietary fiber source. One tablespoon has a 4 grams! Try this Blended Chocolate Chia Pudding or this Dreamy Coconut Chia Pudding with Blueberries from The Wooden Skillet.

chocolate chia pudding

High fiber diets are super healthy, because as you can see, they include lots of fruits, veggies, whole grains, legumes, nuts and seeds. If you’re increasing your fiber intake, make sure to also drink plenty of water, because fiber digests better with water. What is your favorite way to get more fiber in your diet?

Let me know if you love this post by leaving a comment below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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Featured

Kale Caesar Salad with Spice Roasted Chickpeas (Dairy Free, Gluten Free)

This kale caesar salad will be your new favorite way to eat kale! For this recipe, you’ll toss kale in a homemade, dairy free Caesar dressing and top it with crunchy roasted chickpeas. This recipe is perfect for meal prep!

kale caesar salad

Kale has become one trendy vegetable over the past decade or so. This hearty, leafy green has become the epitome of the modern wellness scene, gracing farmer’s markets, restaurant menus, and even clothing! While kale is chock full of nutrients, in its raw state, it can be a bit unappealing.

One of my favorite ways to prepare kale is in a salad. The secret to turning this fibrous green into something delicious is to massage the dressing into the kale. It sounds a little extra to massage your vegetables, but this simple step transforms kale into a tender salad you’ll be happy to eat!

kale caesar salad

One great benefit to using kale as a salad base is that it keeps very well in the fridge without getting soggy. I usually prep a big batch, then add whatever salad toppings I feel like having! For this batch, I roasted up some chickpeas and tossed them in my favorite spices. They add such a nice crunchy texture and plant-based protein to this kale caesar salad.

How to make a massaged kale salad

  • Wash and dry one bunch of kale leaves.
  • Remove the stems and discard them, or save them to throw into smoothies.
  • Chop the kale leaves into bite size pieces.
  • Place kale in a large mixing bowl and pour dressing of choice on top. You can go super simple with just olive oil + lemon juice, or get fancy with this dairy free homemade Caesar dressing!
  • Use your hands to massage the kale for 3-5 minutes, until you feel the leaves soften and become tender.
  • Top with whatever salad fixings you’d like!
roasted chickpeas

Main Ingredients + Some Nutrition Notes

  • Kale: Kale is a very nutrient-dense food! It’s filled with vitamins A, C, and K, and is an excellent source of fiber. Kale is part of the cruciferous vegetable family along with broccoli, Brussels sprouts, cauliflower, and cabbage. These vegetables are all rich in anti-inflammatory phytonutrients.
  • Cashews: When blended with some liquid, cashews turn into a great vegan replacement for cream in recipes, thanks to their mild taste. They are also great for us! Cashews are a good source of heart healthy monounsaturated fats. They also contain important minerals like magnesium, copper, and iron.
  • Chickpeas: I wrote about some benefits of chickpeas in this post, but I’ll say it again – they are one of the healthiest foods to add to your diet! Pulses, which include legumes, beans, lentils, and peas, are excellent sources of plant-based protein, fiber, and other nutrients. Based on research done in the world’s Blue Zones (areas where people live much longer than average), regularly including pulses in your diet may be one contributing factor to good health and longevity.
  • Dijon Mustard
  • Chili Powder
  • Cumin
  • Avocado
kale caesar salad bowls

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Kale Caesar Salad with Spice Roasted Chickpeas (Dairy Free, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 40-45 minutes
  • Yield: 3 servings 1x
  • Category: salad

Description

This salad will be your new favorite way to eat kale! For this recipe, you’ll toss kale in a homemade, dairy free Caesar dressing and top it with crunchy roasted chickpeas. This recipe is perfect for meal prep!


Scale

Ingredients

  • 1 can low sodium chickpeas, drained and rinsed
  • 1 tbsp avocado oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne
  • Large bunch of kale, stems removed and chopped into bite size pieces
  • 1 avocado

For the Caesar dressing

  • 3/4 cup raw cashews, soaked in hot water 10 minutes, then drained
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic, chopped
  • 2 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • 1/2 cup water

Instructions

  1. Preheat oven to 415 degrees. Line a baking sheet with parchment paper.
  2. Using a clean tea towel, thoroughly dry the chickpeas, and remove as many skins as possible.
  3. Toss the chickpeas in the avocado oil. Roast for 20-25 minutes, until browned and crispy.
  4. Once chickpeas are removed from the oven, toss with salt, pepper, and spices.
  5. While the chickpeas roast, prepare Caesar dressing. Combine all dressing ingredients in a high powered blender or food processor. Blend until smooth and creamy.
  6. Place kale in a large mixing bowl, and pour in about half of the dressing. Use your hands to massage the kale leaves for 3-5 minutes, until they begin to feel soft and tender. Add more dressing as desired.
  7. Divide kale into bowls, and top with chickpeas and pieces of avocado.


Notes

  • You may have leftover dressing – save it for another salad!
  • The massaged kale will keep well in the fridge, so it’s a great recipe to meal prep for the week.
  • The roasted chickpeas enjoyed fresh, and are best stored at room temperature for only 1-2 days. They begin to lose their crunch with time.

Keywords: kale caesar salad, kale, dairy free caesar dressing, homemade caesar dressing, gluten free

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kale caesar salad

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!