Description
Enjoy this Roasted Butternut Squash Salad for a perfect Autumn lunch, side, or appetizer.
Ingredients
Units
Scale
Roasted Butternut Squash
- 4 cups butternut squash, peeled and cut into cubes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
Roasted Chickpeas
- 1 can chickpeas (14oz)
- 1 tbsp olive oil
- 1/2 tsp paprika
Salad
- 2 cups cooked quinoa
- 4 cups chopped kale
- 1/4 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
Apple Cider Vinegar Vinaigrette
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp minced garlic
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Roast the squash and chickpeas: preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper. Toss the squash, olive oil, thyme, salt and pepper together and spread onto one baking sheet. Toss the chickpeas, olive oil, paprika and salt together and spread onto the second baking sheet. Bake for 25-35 minutes until the squash is tender and chickpeas are crispy.
- Prepare the vinaigrette: mix together the olive oil, apple cider vinegar, maple syrup, garlic, dijon, salt and pepper. Set aside
- Prepare the salad: mix together the roasted squash, roasted chickpeas, quinoa, kale, feta, dried cranberries and pecans. Top with the vinaigrette and toss together. (I recommend starting with half the vinaigrette and adding more if you desire.)
Notes
If prepping this salad in advance, dress right before serving.
Store dressing and salad separately for extra freshness.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 340
- Sugar: 9g
- Fat: 13g
- Carbohydrates: 42g
- Fiber: 7.5g
- Protein: 9.5g