Bulk up your salad with nutritional powerhouses!
Sometimes you’re willing to eat a salad, but you wish it didn’t have to be so, well, salad-like. We get it. Sometimes a heaping bowl of greens, while healthy, just doesn’t give you that full, satisfied, and nourished feeling that a real meal in a bowl does. That’s why Skinny Ms. has created the ultimate butternut squash and chickpea “salad”! We consider it a salad because it’s healthy and is loaded with a variety of veggies tossed together in a bowl. But it’s a “salad” in quotation marks, because this salad’s got substance, baby. That’s right. With the Skinny Ms. Butternut Squash and Chickpea “Salad”, there’s no messing around with loads of pointless and tasteless iceberg lettuce. No, sir.
Instead, this hearty bowl of goodness features chunks of uber-healthy vitamin A and potassium-wielding butternut squash, as well as fiber-carrying, protein-packed chickpeas. Tossed together with two cups of spinach to give you your requisite “salad” greens (and a heathy dose of iron, too boot), the Skinny Ms. butternut squash and chickpea “salad” is a force to be reckoned with (and to be eaten). Enjoy!
And if you enjoy this hearty salad recipe, feel free to make some substitutions based on your own preferences and what you find fresh at the grocery store or the farmer’s market. Feel like subbing in pumpkin for the squash, and arugula for the spinach? Go for it! Toss in your favorite legumes if chickpeas aren’t in your pantry! And tell us about your fabulous results!
Roast Butternut Squash and Chickpea Salad
- 1 to 1 1/2 pounds butternut squash peeled and chopped into bite-sized cubes
- 1 3/4 cups garbanzo beans cooked or 15 ounces can garbanzo beans, drained and rinsed
- 2 cups spinach leaves or bok choy leaves
- 1/2 cup butternut squash seeds cleaned of pulp, rinsed and dried
- 1 tablespoon olive oil or coconut oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon virgin coconut oil
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Toss squash with olive oil, salt, and pepper. On one corner of the sheet pan, add seeds with olive oil, salt, and pepper. Seeds will be roasted after 5 to 10 minutes and can be removed from pan. Roast squash for 20 to 25 minutes, until squash pieces are fork-tender.
- Meanwhile, whisk together the dressing ingredients.
- Gently toss squash with garbanzo beans, greens, and dressing. Place on a platter or in a salad bowl. Top with toasted squash seeds and serve.
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Simple and good for a week night supper.