Roasted Butternut Squash & Chickpea Salad
A delightful autumn salad combining roasted butternut squash, chickpeas, and mixed greens, perfect for healthy eating.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups mixed greens
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and chickpeas with olive oil, cumin, paprika, salt, and pepper.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until the squash is tender and lightly browned.
- Combine the mixed greens and roasted butternut squash and chickpeas in a large serving bowl.
- Drizzle with balsamic vinegar and toss gently to combine.
- Top with crumbled feta cheese if desired and serve warm or at room temperature.
Notes
For added flavor, consider letting the salad sit for a few minutes before serving. It allows all the ingredients to meld beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg
Find it online: https://recypez.com/roasted-butternut-squash-chickpea-salad/