Description
A hearty and crunchy fall salad made with roasted chickpeas, caramelized butternut squash, fresh greens, and a creamy tahini or maple-Dijon dressing. Perfect as a main dish or side, naturally vegan and gluten-free.
Ingredients
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2 cups chickpeas (cooked/canned, drained & dried)
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2 cups butternut squash, cubed
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4 cups mixed greens (kale, arugula, spinach)
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¼ cup pumpkin seeds or sunflower seeds
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¼ cup walnuts, pecans, or almonds (optional)
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½ cup pomegranate seeds (optional)
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½ avocado, sliced (optional)
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Dressing: lemon-tahini or maple-Dijon vinaigrette
Instructions
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Preheat oven to 400°F (200°C).
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Roast cubed butternut squash with olive oil, salt, pepper, and spices for 25–30 minutes.
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Roast chickpeas with oil and seasoning for 25–30 minutes until crispy.
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Whisk together dressing ingredients of choice.
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Assemble greens, squash, chickpeas, and toppings in a large bowl.
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Drizzle with dressing just before serving.
Notes
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For extra crunch, air fry chickpeas at 375°F (190°C) for 15–18 minutes.
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Massage kale with olive oil for a softer texture.
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Store components separately for meal prep to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Main, Side
- Method: Roasting & Tossing
- Cuisine: American / Fusion
Nutrition
- Calories: 360
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 14g