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Roasted Butternut Squash (Hearty + Vegan)

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, and easy to make and tastes amazing!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 4 people
Calories: 390kcal
Author: Sara @ Gathering Dreams


For the butternut squash salad:

  • 1 medium butternut squash
  • 1 can chickpeas - drained (15oz)
  • 1 tbsp extra-virgin olive oil
  • 1 tsp smoked paprika
  • 6 cups mix 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:


  • 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, 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 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 in a bowl.
  • Prepare the dressing: squeeze one orange, then 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 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.


Calories: 390kcal | Carbohydrates: 60g | Protein: 12g | Fat: 18g | Fiber: 7g | Iron: 3mg