Roast Butternut Squash and Chickpea Salad
This scrumptious salad is a unique blend of healthy ingredients and hearty flavors, you don't want to miss out.
Servings: 4 people
Calories: 201kcal
Ingredients
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
Dressing
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon virgin coconut oil
Instructions
- 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.
Nutrition
Calories: 201kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Sodium: 714mg | Fiber: 6g | Sugar: 5g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7