Maple-Roasted Squash & Kale Salad

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Ingredients

1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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 (40g/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 (40g/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

As published by Sally's Baking Addiction.

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