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Butternut Squash and Chickpea Salad

Delightful and filling meal that's perfect for any time of day
Total Time35 minutes
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.