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butternut squash salad with chickpeas, cranberries and feta

Butternut Squash Salad

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

For roasting the butternut squash

  • 1½ pounds (500 grams) butternut squash peeled and diced
  • 1 tablespoon extra virgin olive oil
  • ¾ teaspoon salt + 2 twists black pepper

For the salad

  • 6 cups (3 handfuls) mixed salad greens
  • ½ can (15-ounce) (240 grams) chickpeas drained and rinsed
  • 1 green apple thinly sliced
  • ⅓ cup (35 grams) pecans
  • ¼ cup (30 grams) dried cranberries
  • ½ cup (60 grams) feta cheese crumbled

For the dressing

  • 4 tablespoons (60 grams) extra virgin olive oil
  • 2 tablespoons (30 grams) apple cider vinegar
  • 1 tablespoon mustard American or Dijon
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 2 twists black pepper

Roast butternut squash

  • Preheat the oven to 400°F or 200°C.
    Peel about 1½ pounds butternut squash squash then cut it into bite-size pieces of about 1 Inch or 2.5 cm.
    Transfer it to the baking tray, toss with 1 tablespoon extra virgin olive oil, ¾ teaspoon salt, and 2 twists of black pepper.
    Bake at 400°F or 200°C for 30 minutes, until fork tender.
    roasted butternut squash cubes

Make dressing

  • Whisk 4 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 tablespoon maple syrup, 1 teaspoon ground cumin, ½ teaspoon salt, and 2 twists black pepper in a small bowl.
    Honey mustard dressing and spoon

Build the salad

  • To a large bowl or large serving platter, add 6 cups mixed salad greens.
    Add 1 green apple (thinly sliced) on the sides and the roasted butternut squash in the center.
    Top with ½ can (15-ounce) chickpeas, ⅓ cup pecans, ¼ cup dried cranberries, ½ cup feta cheese, and a twist of black pepper.
    Finally, drizzle with ½ the mustard dressing and let guests add more if they like.
    butternut squash salad on a white plate
Nutrition information is for 1 large portion of butternut squash salad out of 4 portions served as a main meal.
STORAGE
Make ahead: we don't recommend mixing the salad ahead of time because the salad greens will wilt due to the vinegar in the dressing.
However, what you can do to get ahead is roast the butternut squash up to 24 hours in advance, then keep it in an airtight container in the fridge.
You can also mix the dressing in advance and give it a quick stir before using it.
Refrigerator: keep leftovers in a bowl covered with plastic or in an airtight container in the fridge for up to 24 hours.
Freezer: this recipe is not freezer-friendly.
SUBSTITUTIONS
Mixed leaves: Substitute iceberg lettuce, radicchio, endive, watercress, little gem, looseleaf, escarole, frisée, mesclun, and romaine lettuce.
Butternut squash: Substitute sweet potatoes, kabocha squash, pumpkin, or acorn squash for butternut squash.
Apple: Use pears instead of apples. 
Pecan: Substitute walnuts, almonds, hazelnuts, or pistachios for pecans.
Dried cranberries: Substitute for dried cherries, goji berries, or dried apricots (sliced).
Chickpeas: Substitute farro, wild rice, quinoa, buckwheat, or black beans for chickpeas.
Feta: Substitute ricotta, goat cheese, or parmesan flakes. For dairy-free/vegan, substitute with vegan cheese.
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