Description
A delicious and healthy salad combining fresh spinach, hearty chickpeas, and sweet roasted butternut squash, topped with a tasty maple dressing.
Ingredients
- 5 ounces baby spinach
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 small butternut squash, peeled, seeded, and cubed
- 1/2 red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- While the squash is roasting, prepare the maple dressing. In a small bowl, whisk together the maple syrup, 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
- In a large bowl, combine the baby spinach, chickpeas, roasted butternut squash, red onion, dried cranberries, and pumpkin seeds.
- Pour the maple dressing over the salad and toss gently to combine.
- Serve immediately or chill for later.
Notes
Feel free to add toppings like feta cheese or avocado for extra creaminess. Adjust the sweetness of the dressing by using more or less maple syrup according to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American