Stashcook: Meal Planner & Recipe Keeper

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

Name: Chickpea, Roasted Butternut Squash & Spinach Salad with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

Stashcook

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!

Ingredients

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

Method

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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