Half Avocado

Sliced Avocado

with red onions and herbs in a pomegranate dressing

Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and black pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Roast the Butternut Squash

In a small bowl, whisk together the remaining olive oil, lemon juice, honey (or maple syrup), salt, and pepper. Adjust the seasoning as desired.

Prepare the Dressing

In a large mixing bowl, combine the roasted butternut squash, chickpeas, red onion, parsley, and pomegranate seeds.

Combine Ingredients

Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

Dress the Salad

Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld before serving.

Serve

Butternut squash, peeled and diced

Chickpeas, canned and drained

Red onion, thinly sliced

Fresh parsley, chopped

Pomegranate seeds

Olive oil

Lemon juice

Honey or maple syrup

Salt

Black pepper

Butternut Squash & Chickpea Salad

Make Butternut Squash & Chickpea Salad Recipe in just 45m. with red onions and herbs in a pomegranate dressing

Butternut Squash & Chickpea Salad Recipe

Frequently paired with

Local Coupons