This Roasted Butternut Squash and Sweet Chili Chickpea Salad is a delicious fall salad that is great for lunch and hearty enough for dinner. It’s loaded with nutrients, fiber, and protein.
The holiday on Monday has really thrown me off this week. Thursday crept up on me so fast, I almost wasn’t ready for it! Thankfully, I made this delicious Roasted Butternut Squash & Sweet Chili Chickpea Salad last week to share with you 🙂
A week ago, I felt like fall was in the air and I was getting so excited, but the last few days have been hot, making it hard to remember that autumn is right around the corner. I guess it’s just a really long corner 🙂 So, I’m eating all the fall food I can get my hands on. I made this Pumpkin Mac and cheese last week, tested out a pumpkin cheesecake (so good!) a few days ago, and now I’m roasting butternut squash.
Roasted Butternut Squash and Chickpea Salad Recipe Ingredients
- Butternut squash – I made this salad with a medium squash that I peeled, seeded, and diced.
- Oil – Feel free to use your favorite cooking oil.
- Chickpeas – I used a can of chickpeas that I drained and rinsed.
- Spices – This recipe calls for chili powder, salt, and pepper.
- Maple syrup – Be sure to use pure maple syrup rather than artificially flavored pancake syrup.
- Baby kale – I went with kale, but you can use your favorite greens or a combination instead.
- Lemon juice – I recommend using fresh lemon juice.
- Dried cranberries
- Roasted pepitas
- Salt
- Pepper
- Tahini – I like to drizzle tahini on top. It can be thinned out with water or lemon juice if it’s too thick to drizzle.
How To Make This Squash and Chickpea Salad
- Heat oven to 400 degrees F. On a large sheet pan, toss cubed butternut squash, 2 teaspoons olive oil, and a pinch of salt and pepper. Bake the butternut squash until fork tender, about 40 minutes.
- While butternut squash is baking, heat a large skillet over medium heat and add 1/2 teaspoon oil, chickpeas, chili powder, maple syrup, and a pinch of salt. Cook chickpeas for 5 minutes, stirring occasionally.
- Add your greens to a large bowl and toss with 2 teaspoons olive oil, the juice of 1/2 a lemon, and 3 teaspoons nutritional yeast (optional).
- To assemble: Add the butternut squash, chickpeas, dried cranberries, and pepitas to the greens and mix until combined. Top each serving with a drizzle of tahini; if it’s thick, you may need to thin it out with water or lemon juice.
Recipe Tips and Thoughts
- This salad is vegan and gluten-free.
- This was a salad I threw together using ingredients I had on hand, but it turned out so delicious that I thought you might like it, too!
- Store it in the fridge for three to four days; I recommend leaving the greens separate from the rest of the ingredients until you’re ready to serve.
- You could say I’m trying to coax the cooler weather here with my cooking. This recipe is great for a hearty dinner salad. It can also easily be made ahead and taken for a healthy lunch throughout the week. I hope you enjoy it!
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Hearty Autumn Salads?
Fall-Inspired Mason Jar Salads
Fall Pasta Salad with Butternut Squash and Feta
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Roasted Butternut Squash & Sweet Chili Chickpea Salad
Description
A delicious and filling fall salad!
Ingredients
- 1 medium butternut squash, peeled, seeded and diced
- 4 1/2 teaspoons oil, divided (your favorite cooking oil)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 1/2 teaspoon chili powder
- 1 tablespoon pure maple syrup
- 5 ounces baby kale, or your favorite greens
- Juice of 1/2 a lemon
- 3 teaspoons nutritional yeast (optional)
- 1/3 cup dried cranberries
- 1/3 cup roasted pepitas
- Salt
- Pepper
- Tahini, for drizzling over top
Instructions
- Heat oven to 400 degrees F. On a large sheet pan, toss together cubed butternut squash, 2 teaspoons olive oil and a pinch of salt and pepper. Bake butternut squash until fork tender, about 40 minutes.
- While butternut squash is baking, heat a large skillet over medium heat and add 1/2 teaspoon oil, chickpeas, chili powder, maple syrup and a pinch of salt. Cook chickpeas for 5 minutes, stirring occasionally.
- Add your greens to a large bowl and toss together with 2 teaspoons olive oil, juice of 1/2 a lemon and 3 teaspoons nutritional yeast (optional).
- To assemble: add the butternut squash, chickpeas, dried cranberries and pepitas to your greens and mix until combined. Top each individual serving with a drizzle of tahini, you may need to thin your tahini out with water or lemon juice if it’s thick.
Notes
If making ahead of time, leave the greens separate from the rest of the salad because they will wilt more quickly with the dressing on them.
It’s crazy to think that fall is just around the corner, but it is! And this salad seems like just the thing to get me in the mood. Love the dried cranberries and pepitas in it. Might make this for guests coming next week. And your site design looks wonderful too, Izzy!
The holiday definitely has me allll thrown off too! You are not alone! And this salad sounds fantastic – so right up my alley!
Glad I’m not the only one! At least it’s the weekend now! Thanks, Ashley! 🙂