Roasted Squash and Marinated Chickpea Salad
This salad is everything I want in a cold weather salad—full of flavor, hearty, and packed with nutrients to keep us healthy. It may take a little longer to make than a normal salad, but almost everything can be prepared ahead of time, which can allow your weeknight to still run smoothly.
Ingredients
- 1 butternut squash peeled, seeded, and cut into 1-inch(about 2 lbs.)
- 1 tsp. dried thyme
- 1/2 tsp. kosher salt, sea salt, or other coarse salt
- 1/4 tsp. black pepper
- 6 Tbsp. extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 cloves garlic minced, about 1 tsp.
- 1 1/2 - 2 tsp. ground turmeric
- 1 tsp. fresh ginger peeled and grated
- 15 oz. canned chickpeas (garbanzo beans) (or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can) drained and rinsed
- 1 cup fresh mint, parsley, or basil, or use a combination roughly chopped or torn
- 2 cups arugula or mizuna
Instructions
- Preheat the oven to 425 degrees.
- On a large baking sheet, toss the squash, thyme, ¼ tsp. salt, and 1/8 tsp. black pepper with 2 Tbsp. of oil. Spread in an even layer and roast until the squash is tender and starting to turn golden-brown, 25 - 30 minutes.
- Meanwhile, in a medium bowl, toss ¼ cup oil, ¼ tsp. salt, 1/8 tsp. black pepper, vinegar, garlic, turmeric, chickpeas, and herbs and allow to marinate while the squash roasts.
- Place the salad greens on a large plate, platter, or shallow bowl.
- Top with the roasted squash and marinated chickpeas, and toss well to combine.
Notes
Do Ahead or Delegate: Chop the squash, roast the squash, marinate the chickpeas.
Scramble Flavor Booster: Top with crushed red pepper flakes or feta cheese.
Tip: Do you find peeling and chopping butternut squash to be a challenge? Pierce the squash a few times with a fork and then microwave it for 2 minutes. This will your job easier.
Nutritional Information Per Serving (% based upon daily values): Calories 432, Total Fat: 23g, 36%; Saturated Fat: 3g, 16%; Cholesterol: 0mg, 0%; Sodium: 481mg, 20%; Total Carbohydrate: 50g, 17%; Dietary Fiber: 12g, 47%; Sugar: 9g; Protein: 10g
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