Kale and marinated red cabbage salad with roasted squash and chickpeas

For the squash:

1/3 medium kabocha squash cut in ¼ inch thick slices about an inch wide. 3 cups total

1 ½ tablespoon extra virgin olive oil

Sea salt

Black pepper

For the red cabbage:

2 cups finely sliced red cabbage

1 tablespoon raw apple cider vinegar

2 teaspoons umeboshi vinegar

Sea salt

The other components:

2 cups sliced Lacinato kale, in ¼ inch slices

Juice of half a lemon

1 ½ tablespoons flax oil

Sea salt

1 cup cooked chickpeas

1/3 cup chopped toasted almonds

2 teaspoons balsamic vinegar

Shaved goat cheese

Preheat oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper and place squash on it. Drizzle with olive oil, a pinch of salt and pepper and toss well. Roast for 25 to 30 minutes, turning tray around half way through. Remove from oven and set aside to cool.

Place the red cabbage in a medium to large salad bowl and add vinegars and salt. Toss well, squeezing cabbage for a few minutes or until it begins to wilt. Set aside to marinate for 10 minutes or up to a few hours.

Add kale to the bowl of cabbage and drizzle with lemon juice, flax oil and a pinch of salt. Toss everything together and mix well.

Add the chickpeas, almonds and roasted squash and drizzle with balsamic vinegar. Toss again and taste for seasoning. Top with shaved goat cheese and serve, sometimes I stir some cheese through the salad as well. You can pass the cheese around the table too if you like.

Serves 4 to 6 people.