Vegan Roasted Butternut Squash and Chickpea Salad Recipe

Fall brings a bounty of seasonal vegetables, and one of the stars is undoubtedly the butternut squash. This Vegan Roasted Butternut Squash and Chickpea Salad is not only delicious but also packed with nutrients, making it an ideal meal for anyone seeking a healthy lifestyle. In this blog post, you’ll learn how to prepare this vibrant salad that combines earthy flavors and delightful textures.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 can of chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 3 cups fresh spinach or arugula
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries (optional)
• 1/4 cup pumpkin seeds or nuts (for crunch)
• Balsamic vinaigrette for dressing

Instructions

Begin by preheating your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and chickpeas with olive oil, cumin, salt, and pepper. Spread them in a single layer for optimal roasting. Bake for about 25-30 minutes, or until the squash is tender and golden brown.

While the squash and chickpeas are roasting, prepare the salad base. In a large bowl, combine the fresh spinach or arugula with sliced red onion, dried cranberries, and pumpkin seeds.

Once the butternut squash and chickpeas are done, allow them to cool slightly, then add them to the salad bowl. Drizzle with balsamic vinaigrette and toss gently until all ingredients are well combined.

Why You’ll Love This Recipe

This vegan roasted butternut squash and chickpea salad is not only easy to make, but it also offers a robust flavor profile and is full of plant-based protein. Packed with vitamins from the butternut squash and the nutritional benefits of chickpeas, this salad makes for a perfect lunch, dinner, or a hearty side dish.

So why not give this vibrant and nourishing salad a try? You’ll appreciate the combination of flavors, and your body will thank you!

Ingredients:
1 medium butternut squash, peeled and cubed, 1 can of chickpeas, drained and rinsed, 2 tablespoons olive oil, 1 teaspoon ground cumin, Salt and pepper to taste, 3 cups fresh spinach or arugula, 1/4 cup red onion, thinly sliced, 1/4 cup dried cranberries (optional), 1/4 cup pumpkin seeds or nuts (for crunch), Balsamic vinaigrette for dressing

Tags:
vegan recipe, butternut squash recipe, chickpea salad, fall recipe, vegan salad, roasted vegetables, healthy recipe, plant-based recipe, easy recipe, side dish, lunch recipe, dinner recipe, vegetarian recipe