If we could live inside the recipe pages of Chalkboard Mag, we would 100%. They have the most inventive, mouth-watering, and — best of all — healthiest dishes available at the click of a mouse. Today we’re sharing one of their recent fall-infused creations, because in LA in October we’ll get autumn any way we can. Enjoy!

WE LOVE OUR zucchini and spaghetti squash, but we’d be lying if we said we were anything but over-the-moon that kabocha, butternut, and other non-summer squashes are slowly coming back in season! Although called “winter squash,” seeing these babies back on farmers market stands is an unofficial signal that the hottest months are behind us and autumn is on our heels.

This recipe from green goddess Candice Kumai’s new cookbook Clean Green Eats uses roasted kabocha squash atop a bed of hearty kale leaves and quinoa – a perfectly balanced lunch or dinner, if you ask us. Get cooking on your new favorite fall recipe.


This hearty, heartwarming salad is delish as a side dish or even as a full meal. It’s also a great base recipe to experiment with – feel free to swap out the quinoa with another healthy grain like farro, freekeh, or barley. You can also swap out the kale for arugula, the apple for pear, or the pepitas for walnut or pecan pieces. Make it your own and get creative with your cooking!

Unfiltered apple cider vinegar is so good for you in so many ways – from stimulating your circulation to clearing up breakouts. It also adds a slightly sweet tang to any dressing. I love it paired with a bit of mustard and honey.

Kabocha Squash Salad with Quinoa + Kale

(Serves six)
1 kabocha squash, halved, quartered and thinly sliced into ½-inch moons
2 Tbsp extra-virgin olive oil
¼ tsp sea salt
1 ½ cups cooked quinoa
2 cups curly kale leaves, tough stems removed, finely chopped
1 honeycrisp or Fuji apple, cored and sliced into 3/4-inch pieces
¼ cup raw pepitas
¼ cup plus 2 Tbsp apple cider vinaigrette*

Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil.

In a large bowl, toss the squash slices with the olive oil until well coated. Spread the squash out in an even layer across the baking sheet, making sure each piece is touching the surface of the pan to ensure even browning. Sprinkle with the sea salt. Roast in the oven for about 20 minutes, then flip the squash and roast for another 20 minutes on the opposite sides. When the squash is fork-tender, remove from the oven and set aside to cool slightly.

While the squash is roasting, make the salad: To a large bowl, add the apple cider vinaigrette, quinoa and kale and toss gently to coat. Add the slightly cooled squash, apple slices and pepitas to finish. Toss well to coat and serve immediately at room temperature.

*Lastly, don’t forget to visit the Chalkboard over here to learn how to make the apple cider vinaigrette!

Image via Evi Abeler for Clean Green Eats 

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