Roasted Butternut Squash Salad with Caramelized Chickpeas
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Prep time: 
Cook time: 
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Serves: 4 servings
 
Ingredients
  • Dressing:
  • ¼ cup Pomegranate Juice
  • 2 Tbsp Balsamic Vinegar
  • 3 Tbsp Olive oil
  • 1 clove Garlic, minced or crushed
  • 1 small Butternut Squash
  • Pomegranate Seeds
  • 1 cup Chickpeas, cooked
  • 1 large bunch Spinach, washed and torn
  • 2 Tbsp Honey
  • 2 Tbsp Olive Oil
  • ½ tsp Kosher or Sea Salt (the big, chunky kind of salt)
Instructions
  1. Preheat oven to 350F.
  2. Cut Butternut squash in half, use a spoon to scoop out the seeds and the other... gunk in the center. Fill the cavity with a few large cuts of onion (you can use these in the final salad, or not. They just add a little burst of flavor to the squash and are totally optional). Place in a baking dish and bake until soft and the edges are starting to brown and caramelize, about 45 minutes. When squash is soft, remove from oven and allow it to cool.
  3. Meanwhile, sort the seeds from the...gunk. Toss the seeds with the chickpeas and 2 tablespoons olive oil. Place on a parchment lined baking tray and spread out as best as you can. Bake in the 350F oven for about 12 minutes, stirring occasionally.
  4. When everything is starting to crisp up, remove the seeds and chickpeas from the oven. Toss with the honey and return to the sheet pan, separating as best as you can. Sprinkle with sea salt. Bake for an additional 5-7 minutes. Remove from the oven and allow to cool, the seeds will firm up as they cool.
  5. In a small jar with a tight fitting lid, combine pomegranate juice, vinegar, minced garlic and 2 tablespoons olive oil. Shake like crazy to help emulsify the mixture. If you have leftover dressing, you can save it in the fridge for up to one week- when you need it, simply remove from the fridge, give it a shake and enjoy!
  6. When the squash is cool enough to handle remove the skin and cut the squash into a large dice.
  7. In a large bowl, layer spinach, butternut squash cubes and pomegranate pips. Add the baked seeds and chickpeas when you are ready to serve and top with pomegranate dressing.
Notes
You can peel the butternut squash and cut it into cubes before you bake it to reduce the cooking time. I prefer the whole squash, for some reason \i think it tastes better when it cooks in its skin!
Recipe by Super Foods Life at https://www.superfoodslife.com/roasted-butternut-squash-salad-caramelized-chickpeas/