Recipe: Butternut Squash & Chickpea Salad

Butternut Squash & Chickpea Salad

January 11, 2022 by Allie Buxton

A hearty winter salad with a sweet and spiced dressing. Keep it vegetarian or serve with oven-roasted fish or chicken.

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Butternut Squash & Chickpea Salad

Great as a side salad to over-roasted chicken or fish or as a satisfying lunch. Fancy a little extra crunch? Try roasting the chickpeas with a drizzle of olive oil and a sprinkle of smoked paprika.

 
 

ingredients

  • Roasted butternut squash

  • Chickpeas

  • Spinach (or other greens)

  • Red onion

  • Green apple

  • Cranberries & pumpkin seeds (to garnish)

  • Olive olive

  • Apple cider vinegar

  • Garlic

  • Spices - cumin, paprika, mustard, cinnamon, chili flakes

  • Honey

  • Salt & pepper

How to make butternut squash & chickpea salad

Step 1: Start by preheating your oven to 400F

Step 2: Peel and cube the squash, drizzling it with a bit of olive oil and roasting for 30-40 minutes. Once tender, remove from oven to cool.

Step 3: While squash is roasting, prepare the dressing. To a small jar or bowl, combine the olive oil, vinegar, spices, and honey. Whisk or shake to combine.

Step 4: Rinse the chickpeas and combine with spinach in a large bowl.

Step 5: Dice red onion and apple, and add to the bowl with spinach and chickpeas.

Step 6: Add cooled squash to the bowl.

Step 7: Pour dressing over salad mixture, tossing to coat.

Step 8: Garnish with dried cranberries and pumpkin seeds.

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Butternut Squash & Chickpea Salad

Butternut Squash & Chickpea Salad

Yield: 4
Author:
A hearty winter salad with a sweet and spiced dressing.

Ingredients

Salad
  • 1 small butternut squash, cubed and roasted
  • 1 can chickpeas, rinsed and drained
  • 3 oz (85 g) spinach
  • 1 green apple, diced
  • 1/2 red onion, diced
  • Dried cranberries & pumpkin seeds ( to garnish)
Dressing
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 cloves minced garlic
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp mustard
  • 1/4 tsp cinnamon
  • 1/2 tsp chili flakes
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

Dressing
  1. In a small jar, combine olive oil, vinegar, minced garlic, and runny honey
  2. Add cumin, paprika, mustard, cinnamon, and chili flakes
  3. Whisk ingredients together or shake in sealed jar
  4. Season to taste with salt and pepper
Salad
  1. Preheat oven to 400F
  2. Peel and cubed butternut squash, drizzle with olive oil
  3. Roast squash for 30-40 minutes until tender and remove from oven to cool
  4. Rinse chickpeas and add to a large bowl with fresh spinach
  5. Dice onion and apple and add to chickpea
  6. To chickpea mixture, add the cooled squash and top with dressing
  7. Garnish with dried cranberries and pumpkin seeds

Notes:

Substitutions:

  • Swap the butternut squash with acorn squash, sweet potato, or roasted carrots
RecipesGuest UserVegetarian, SaladComment