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Autumn Roasted Squash and Chickpea Salad
Autumn Roasted Squash and Chickpea Salad

Autumn Roasted Squash and Chickpea Salad
A vibrant salad with roasted seasonal squash, chickpeas, and a tangy dressing.
Autumn Roasted Squash and Chickpea Salad
Ingredients:
1
Servings
  • 300
    g
     butternut squash
  • 200
    g
     chickpeas
  • 1
    item
     red onion
  • 100
    g
     arugula
  • 50
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     honey
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Autumn Roasted Squash and Chickpea Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the butternut squash. Toss with olive oil, salt, and pepper.
  3. Roast the squash on a baking sheet for 25-30 minutes until tender.
  4. Rinse and drain the chickpeas. Add them to the baking sheet for the last 10 minutes of roasting.
  5. Thinly slice the red onion.
  6. In a large bowl, combine roasted squash, chickpeas, red onion, and arugula.
  7. Crumble feta cheese over the salad.
  8. In a small bowl, whisk together lemon juice, honey, minced garlic, and remaining olive oil.
  9. Drizzle the dressing over the salad and toss gently to combine.
Nutrition Per Serving 900 g Per 100g
Energy 693 kcal 77 kcal
Protein 20 g 2.2 g
Fibre 15 g 1.7 g
Salt 2 g 0.2 g
Sugar 12 g 1.3 g
Carbohydrates 80 g 8.9 g
Fat 35 g 3.9 g
  • 300
    g
     butternut squash
  • 200
    g
     chickpeas
  • 1
    item
     red onion
  • 100
    g
     arugula
  • 50
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     honey
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the butternut squash. Toss with olive oil, salt, and pepper.

Roast the squash on a baking sheet for 25-30 minutes until tender.

Rinse and drain the chickpeas. Add them to the baking sheet for the last 10 minutes of roasting.

Thinly slice the red onion.

In a large bowl, combine roasted squash, chickpeas, red onion, and arugula.

Crumble feta cheese over the salad.

In a small bowl, whisk together lemon juice, honey, minced garlic, and remaining olive oil.

Drizzle the dressing over the salad and toss gently to combine.

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