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Roasted Butternut Squash & Chickpea Salad with Spinach & Avocado Recipe

Name: Roasted Butternut Squash & Chickpea Salad with Spinach & Avocado
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb butternut squash, peeled and diced; 1 (15 oz) can chickpeas, drained and rinsed; 5 oz baby spinach; 1 ripe avocado, diced; 1/4 cup extra virgin olive oil, plus 2 tablespoons for roasting; 1 lemon, juiced; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 yellow bell pepper, diced

Stashcook

This is a yummy salad with roasted butternut squash and chickpeas. It has fresh spinach, avocado, and a tangy lemon dressing. It's a healthy meal that's easy to make. You roast the squash, mix the salad, and eat!

Ingredients

1 lb butternut squash, peeled and diced

1 (15 oz) can chickpeas, drained and rinsed

5 oz baby spinach

1 ripe avocado, diced

1/4 cup extra virgin olive oil, plus 2 tablespoons for roasting

1 lemon, juiced

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1 yellow bell pepper, diced

Method

Preheat oven to 425°F.

Place the diced butternut squash on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat evenly.

Roast in the preheated oven until the squash is tender and lightly browned, about 25 minutes.

While the squash is roasting, prepare the dressing by whisking together lemon juice, 1/4 cup olive oil, maple syrup, Dijon mustard, cumin, salt, and pepper in a small bowl.

In a large bowl, combine the baby spinach, diced avocado, and yellow bell pepper.

Once the butternut squash is done, let it cool for a few minutes, then add it to the salad along with the chickpeas.

Drizzle the dressing over the salad and gently toss to combine.

Serve the salad immediately or chill in the refrigerator before serving.