Butternut Squash & Chickpea Salad Recipe
with red onions and herbs in a pomegranate dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Roast the Butternut Squash
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.
Prepare the Dressing
In a small bowl, whisk together the remaining olive oil, lemon juice, honey (or maple syrup), salt, and pepper. Adjust the seasoning as desired.
Combine Ingredients
In a large mixing bowl, combine the roasted butternut squash, chickpeas, red onion, parsley, and pomegranate seeds.
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Serve
Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld before serving.
