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Chickpea, Roasted Butternut Squash & Spinach Salad with Goat Cheese Recipe

Chickpea, Roasted Butternut Squash & Spinach Salad with Goat Cheese recipe


This is a warm salad with roasted butternut squash, chickpeas, and spinach. It's topped with creamy goat cheese and a tangy balsamic dressing. It's healthy and full of flavor!


1 (15 oz) can chickpeas, drained and rinsed
1 lb butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
4 oz goat cheese, crumbled
1 tablespoon honey
1 tablespoon Dijon mustard
5 oz baby spinach
1 small red onion, thinly sliced


Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25 minutes, or until tender and lightly browned.
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and the remaining 1 tablespoon of olive oil to create the dressing.
In a large skillet over medium heat, add the chickpeas and cook for 5 minutes, or until they are warmed through and slightly crispy.
Add the roasted butternut squash and red onion to the skillet with the chickpeas and cook for another 2 minutes.
Remove the skillet from heat and let it cool for a few minutes. Then add the baby spinach and toss until slightly wilted.
Transfer the mixture to a serving bowl. Drizzle with the balsamic dressing and toss to combine.
Top the salad with crumbled goat cheese and serve warm.

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