Description
A nutritious and delicious salad featuring roasted butternut squash and chickpeas, perfect for healthy eating.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups mixed greens
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and chickpeas with olive oil, cumin, paprika, salt, and pepper.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until the squash is tender and lightly browned.
- In a large serving bowl, combine the mixed greens and roasted butternut squash and chickpeas.
- Drizzle with balsamic vinegar and toss gently to combine.
- Top with crumbled feta cheese if desired and serve warm or at room temperature.
Notes
- For a vegan option, omit the feta cheese.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or nuts for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Roasted Butternut Squash, Chickpea Salad, Healthy Eating, Vegetarian Salad