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Butternut Squash and Chickpeas Salad

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50min

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4 servings

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This hearty and nutritious salad combines roasted butternut squash, protein-rich chickpeas, and fresh spinach, all tossed in a tangy honey-lemon dressing. The sweet and savory flavors, along with the contrasting textures, make this salad a delightful and satisfying meal. It's perfect for a vegetarian lunch or dinner and can be served warm or cold.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
8 g
Allergen Content

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Ingredients

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Steps

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1
Preheat oven

Preheat the oven to 400°F (200°C).

2
Prepare butternut squash

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.

3
Season butternut squash

In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, minced garlic cloves, cumin, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

4
Roast butternut squash

Spread the seasoned butternut squash on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.

5
Prepare chickpeas

Rinse and drain the canned chickpeas.

6
Slice onion

Peel and thinly slice the red onion.

7
Prepare dressing

In a small bowl, whisk together the juice of the lemon, honey, remaining 2 tablespoons of olive oil, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

8
Assemble salad

In a large bowl, combine the baby spinach, roasted butternut squash, chickpeas, and sliced red onion.

9
Dress and toss salad

Pour the honey-lemon dressing over the salad and toss gently to coat all ingredients evenly.

10
Serve

Serve the butternut squash and chickpeas salad immediately, or chill in the refrigerator for 30 minutes before serving.

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