Butternut Squash Salad (With Marinated Chickpeas)
Servings: 6 people as a side (4 as a main)
Roasted Butternut Squash
- 1½ pounds (680 g) butternut squash peeled and diced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 6 cups (250 g) mixed salad greens or more to taste
- 1 can chickpeas 15 oz / 400 g – drained and rinsed
- 1 green apple thinly sliced
- ⅓ cup (35 g) pecans roughly chopped
- ¼ cup (30 g) dried cranberries
- ½ cup (75 g) crumbled feta
Dressing
- 3 tablespoons (45 ml) extra virgin olive oil
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon salt and black pepper to taste
- Roast the squash: Preheat the oven to 400°F (200°C).Add 1½ pounds butternut squash (peeled and diced) to a large sheet pan. Toss with 1 tablespoon extra virgin olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper, then spread into a single layer.Roast for 25 to 30 minutes, or until fork-tender and lightly browned around the edges. Let cool for 5 to 10 minutes.
- Make the dressing: Whisk 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, ½ teaspoon salt, and black pepper in a medium bowl.Add 1 can chickpeas (drained and rinsed) and toss to coat. Let them sit in the dressing while you assemble the salad.
- Build the salad: Add 6 cups mixed salad greens to a large serving bowl or platter. Top with the roasted squash, 1 green apple (sliced), ⅓ cup pecans, ¼ cup dried cranberries, and ½ cup crumbled feta.Spoon the chickpeas and all their dressing over the salad. Serve right away.
Substitutions
- Butternut squash → Sweet potato, delicata squash, or acorn squash.
- Extra virgin olive oil → Avocado oil.
- Mixed salad greens → Baby spinach, arugula, or spring mix.
- Chickpeas → White beans or lentils.
- Green apple → Honeycrisp, Pink Lady, or pear.
- Pecans → Walnuts, almonds, pumpkin seeds, or sunflower seeds.
- Dried cranberries → Dried cherries, raisins, or chopped dates.
- Feta → Goat cheese or shaved Parmesan.
- Apple cider vinegar → Red wine vinegar or fresh lemon juice.
- Dijon mustard → Whole-grain mustard.
- Honey → Maple syrup.
- Cut evenly: Keep squash in 1-inch cubes for even roasting.
- Don’t crowd: Give the squash room to brown, not steam.
- Brown the edges: Roast until fork-tender and lightly caramelized.
- Cool slightly: Wait 5–10 minutes before adding squash to the greens.
- Marinate the chickpeas: Let them soak up the honey-mustard dressing.
- Toast the pecans: A few minutes brings out extra crunch and flavor.
- Slice apple last: It stays crisp and fresh-looking.
- Assemble last minute: Keep the greens crisp by combining just before serving.
- Use a platter: It shows off all those colorful ingredients.
- Storage: Refrigerate the squash and dressed chickpeas separately from the greens until ready to assemble.
