Roasted Butternut Squash Salad
This roasted butternut squash salad is comforting, hearty, and delicious Loaded with cranberries, pecans, pumpkin seeds, chickpeas, and a caramelized squash with a hint of spices! Plus an exciting maple dressing to blend it all together. It's healthy, quick, easy to make, and tastes amazing!
Servings: 4 servings
Calories: 390kcal
Ingredients
For the butternut squash salad:
- 1 medium butternut squash
- 1 can chickpeas - drained (15oz)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon smoked paprika
- 6 cups mixed salad - (arugula, red lettuce, baby spinach)
- 1/2 cup pecans
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 3-4 green onions - (or 1 small red onions)
For the dressing:
- 1 orange - squeezed
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the squash, peel it and dice it into cubes. Toss the butternut squash and chickpeas with the extra-virgin olive oil, and sprinkle with sea salt and smoked paprika.
- Place the squash and chickpeas on a baking sheet lined with baking paper. Roast until the butternut squash is tender for 20-25 minutes.
- While the squash and chickpeas are roasting, wash the salad and chop the green onions. Add the salad, green onions, pecans, dried cranberries, and pumpkin seeds to a bowl.
- Prepare the dressing: squeeze one orange, mix the orange juice, the extra-virgin olive oil, maple syrup, apple cider vinegar, salt, and pepper in a small jar.
- Once the butternut squash and chickpeas have finished roasting, remove them from the oven and let them cool for 5 minutes.
- Assemble the salad by adding the butternut squash and chickpeas to the rest of the ingredients, drizzle with the dressing, toss lightly, and serve immediately.
Nutrition
Calories: 390kcal | Carbohydrates: 60g | Protein: 12g | Fat: 18g