Roasted Butternut Squash, Chickpea and Kale Salad 3 Steps
Preheat oven to 425°F. Spray a rimmed baking sheet with olive oil spray.
Place squash and chickpeas in a large bowl and toss with 3 tablespoons vinaigrette. Spread in an even layer on baking sheet and roast 30 minutes, until squash is tender and vegetables are starting to brown.
Massage kale until it turns bright green. Place in a serving bowl with arugula, pomegranate seeds and pepitas. Top with roasted vegetables and drizzle with remaining vinaigrette. Toss and serve.