Butternut Squash and Chickpea Salad
Delightful and filling meal that's perfect for any time of day
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.
Season and roast the butternut squash
Prepare the chickpeas and komatsuna
Mix the dressing
Assemble and dress the salad
