Print Recipe

Butternut Squash and Chickpea Salad

Delightful and filling meal that's perfect for any time of day

Total Time35

Servings: 4

Ingredients

1 medium butternut squash, peeled and cubed (2lbs/900g)
1 can chickpeas, drained and rinsed (about 15oz/425g)
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
salt and pepper to taste
2 cups komatsuna or other greens (about 60g) stems removed and torn into small bitesize pieces
¼ cup pumpkin seeds (about 30g)
¼ cup dried cranberries (about 30g)
¼ cup red onion, thinly sliced (about 40g) mandoline preferred

Dressing

2 tbsp oil
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp dijon mustard
salt and pepper to taste

Instructions

Roast the butternut squash

Preheat oven to 400℉. Toss the cubed butternut squash with oil, cumin, paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes, or until tender and caramelized, turning half way through.

Prepare the chickpeas

While the squash is roasting, heat a small pan over medium heat. Ad the drained chickpeas and a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until they are slightly crisp.

Mix the dressing

In a small bowl, whisk together the oik, balsamic vinegar, maple syrup, dijon mustard, salt, and pepper until well combined.

Assemble the salad

In a large salad bowl, combine the roasted butternut squash, chickpeas, komatsuna leaves torn into small pieces, pumpkin seeds, dried cranberries, and red onion.

Dress the salad

Drizzle the dressing over the salad and toss gently to combine.

Serve immediately and enjoy this wholesome dish!

Notes

VARIATION: Any greens can be used for this dish. The warm squash slightly wilts the greens. Options could be – arugula, baby spinach, kale, mizuna, tatsoi, bok choy. Just use the leaves and remove any long or extra thick stems.