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Butternut Squash and Chickpeas Salad

Vibrant Butternut Squash and Chickpeas Salad Recipe Delight

This Butternut Squash and Chickpeas Salad combines sweet caramelized butternut squash with protein-rich chickpeas, enhanced by a refreshing honey-lemon dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Butternut Squash Can substitute with pumpkin
  • 1 can Chickpeas Rinsed and drained
  • 4 cups Fresh Spinach Can substitute with kale or arugula
  • 1 small Red Onion Thinly sliced
For the Dressing
  • 4 tablespoons Olive Oil Extra virgin recommended
  • 2 cloves Garlic Minced
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 tablespoon Honey Agave syrup can be used as a vegan alternative
  • 2 tablespoons Lemon Juice Preferably fresh
  • ½ teaspoon Salt Adjust to taste
  • ¼ teaspoon Black Pepper Adjust to taste

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • colander
  • Small bowl

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C).
  2. Peel and cube the butternut squash. Toss in a bowl with olive oil, minced garlic, cumin, paprika, salt, and pepper.
  3. Spread the squash on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  4. Rinse and drain chickpeas, then thinly slice red onion.
  5. In a small bowl, whisk together lemon juice, honey, remaining olive oil, and a pinch of salt and pepper.
  6. In a large bowl, combine fresh spinach, roasted squash, chickpeas, and red onion. Toss gently.
  7. Pour dressing over salad and toss gently to coat.
  8. Serve immediately or chill for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 34gProtein: 9gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 390mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 7200IUVitamin C: 30mgCalcium: 90mgIron: 2mg

Notes

This salad can be enjoyed warm or cold. For any leftovers, store in an airtight container in the fridge for up to 3 days.

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