Roasted Squash, Kale and Clementine Salad

A vibrant salad with green kale, red chicory, orange roasted squash, clementine, vegan feta cheese, pink onions and hazelnuts.

Roasted Squash, Kale and Clementine Salad

Total Time 40 minutes
Servings 2


  • 300 g squash
  • 4 tsp olive oil
  • 1 tin of chickpeas
  • 1/2 small red onion
  • 2 heads of red chicory
  • 80 g kale
  • 3-4 clementines
  • 50 g vegan feta
  • For the salad dressing:
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tsp dijon mustard
  • 2 tsp clementine or orange juice
  • To serve:
  • Handful of hazelnuts


  • Pre-heat your oven or air fryer to 200ºC. Cut the squash into wedges, drizzle with 2 tsp of the olive oil and season with a pinch of salt. Spread over a baking tray or add to your air fryer and roast for 20 minutes (air fryer)/25-30 minutes (oven) or until soft and golden. Keep the air fryer/oven on for the chickpeas.
  • Meanwhile, thinly slice the red onion and add to a small bowl. Cover with the 2 tbsp red wine vinegar for the dressing.
  • Drain the chickpeas and spread over a baking tray or add to your air fryer. Season well and roast for 5-10 minutes until crispy.
  • Peel and separate the clementines into segments.
  • Wash the kale and chicory and pat dry. Add the kale to a bowl with 2 tsp of olive oil and a pinch of salt. Scrunch it together with your hands for about one minute, until the kale is dark green and glossy.
  • Remove the red onion from the vinegar and put to one side. Add the rest of the dressing ingredients to the bowl and whisk together until well combined.
  • Assemble the salad by arranging the chicory and kale on the plate and topping with the squash, crispy chickpeas, clementine, vegan feta and red onion. Add the hazelnuts and enjoy!

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