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Roast Butternut Squash and Chickpea Salad

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A vibrant and nutritious salad combining roasted butternut squash, chickpeas, and greens, topped with toasted seeds and a tangy lime-soy dressing.

Ingredients

Vegetables

  • 1 pounds butternut squash (peeled and chopped into bite-sized cubes)
  • 1.75 cups garbanzo beans (cooked or canned, drained and rinsed)
  • 2 cups spinach leaves (or bok choy leaves)
  • 0.5 cup butternut squash seeds (cleaned of pulp, rinsed and dried)

Oils & Seasonings

  • 1 tablespoon olive oil (or coconut oil)
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon virgin coconut oil

Instructions 

  • Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, and pepper; roast on a sheet pan for 20-25 minutes until fork-tender. Roast seeds separately for 5-10 minutes until toasted.
  • Whisk together lime juice and soy sauce to make the dressing.
  • Gently toss roasted squash, chickpeas, greens, and dressing. Top with toasted seeds and serve.

Notes

For extra crunch, add toasted nuts or seeds.
Calories: 350kcal
Cost: $15
Course: Salad
Keyword: Butternut Squash, Chickpeas, healthy