I’ve created countless winter salads over the years, but none has captured the essence of cold-weather comfort quite like this roasted butternut squash and chickpea masterpiece. As a professional chef, I’m drawn to the interplay between the caramelized sweetness of the squash and the satisfying crunch of roasted chickpeas, all nestled among crisp winter greens.
The balsamic vinaigrette adds a sophisticated touch that elevates this from a simple salad to a memorable dining experience. If you’re curious about transforming everyday ingredients into something extraordinary, there’s more to this seasonal story I’d love to share.
Recipe
This vibrant winter salad combines the natural sweetness of roasted butternut squash with protein-packed chickpeas for a hearty and satisfying vegan meal. The caramelized squash brings warmth and depth to the dish, while the crispy chickpeas add a delightful crunch and nutty flavor.
The combination of fresh greens, aromatic herbs, and tangy balsamic vinaigrette creates a perfect balance of flavors and textures. This versatile dish works equally well as a main course or side dish and can be enjoyed both warm and at room temperature, making it ideal for meal prep or entertaining.
- 1 medium butternut squash, peeled and cubed
- 2 cans chickpeas, drained and rinsed
- 4 cups mixed salad greens
- 1 red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup pumpkin seeds
Preheat oven to 400°F (200°C). Toss butternut squash cubes and chickpeas with 2 tablespoons olive oil, thyme, garlic powder, salt, and pepper on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until squash is tender and chickpeas are crispy.
While roasting, whisk remaining olive oil with balsamic vinegar in a small bowl. Once the roasted ingredients have cooled slightly, combine them in a large bowl with mixed greens and red onion. Drizzle with vinaigrette and top with pumpkin seeds before serving.
For optimal results, cut the butternut squash into uniform 1-inch cubes to ensure even cooking. Pat the chickpeas completely dry before roasting to achieve maximum crispiness.
The roasted components can be prepared up to two days in advance and stored in an airtight container in the refrigerator. When ready to serve, bring the squash and chickpeas to room temperature before combining with the fresh ingredients and dressing.
Step-By-Step Cooking Instructions
You’ll want to begin by gathering all your ingredients and preheating your oven to 400°F while you peel and cube the butternut squash into uniform pieces.
Next, you’ll toss the squash and chickpeas with olive oil and seasonings before spreading them on a baking sheet to roast for 25-30 minutes, creating a golden, caramelized exterior.
Finally, you’ll whisk together your vinaigrette, combine the roasted elements with fresh greens and red onion, and crown your creation with a sprinkle of pumpkin seeds.
Step 1. Gather Required Ingredients First
Before embarking on this delightful winter salad, gather all essential ingredients near your workspace: a medium butternut squash, two cans of chickpeas, fresh mixed salad greens, a red onion, olive oil, balsamic vinegar, dried thyme, garlic powder, salt, pepper, and pumpkin seeds.
You’ll want to ensure your butternut squash is firm and unblemished, while your mixed greens are crisp and vibrant. Check that your chickpeas aren’t expired, and your red onion is free from soft spots.
Position your olive oil and balsamic vinegar within easy reach, as you’ll need them both for roasting and dressing. Verify that your dried thyme and garlic powder are aromatic and haven’t lost their potency.
Finally, examine your pumpkin seeds for freshness—they should appear plump and maintain their natural sheen.
Step 2. Preheat and Prep Ingredients
While your oven preheats to 400°F (200°C), begin the essential prep work for this winter salad.
Start by peeling your butternut squash and cutting it into uniform 1-inch cubes to ensure even roasting.
Drain and rinse your chickpeas thoroughly, then pat them dry with paper towels to promote crispiness during roasting.
Slice your red onion into thin, delicate rings and set aside.
In a small bowl, combine the olive oil, thyme, and garlic powder to create your seasoning mixture. You’ll want this ready to toss with your squash and chickpeas before they hit the baking sheet.
Take a moment to measure out your pumpkin seeds and prepare your vinaigrette by whisking the remaining olive oil with balsamic vinegar.
Step 3. Combine and Roast Ingredients
Toss the cubed butternut squash and dried chickpeas in a large mixing bowl with your prepared seasoning mixture, ensuring each piece is evenly coated.
Drizzle two tablespoons of olive oil over the vegetables, then sprinkle with thyme, garlic powder, salt, and pepper, gently turning the ingredients until they’re thoroughly combined.
Transfer the seasoned mixture to a rimmed baking sheet, spreading the pieces in a single layer with enough space between them to promote even browning.
Position the pan in the preheated 400°F oven, allowing the vegetables to roast for 25-30 minutes. You’ll want to rotate the pan and stir the contents halfway through cooking, redistributing any pieces that might be browning too quickly.
The squash should be fork-tender and the chickpeas crispy when done.
Step 4. Mix Dressing and Assemble
As your roasted ingredients cool slightly on the baking sheet, prepare the simple vinaigrette that will bring all elements of the salad together.
In a small bowl, whisk the remaining tablespoon of olive oil with the balsamic vinegar until emulsified, creating a glossy dressing that’ll coat each ingredient perfectly.
Transfer your mixed greens to a large serving bowl, then layer the still-warm butternut squash and crispy chickpeas on top.
Scatter the thinly sliced red onions throughout, creating beautiful color contrasts. Drizzle the vinaigrette evenly across the salad, allowing it to settle between the layers.
Finally, crown your creation with a generous sprinkle of pumpkin seeds, adding a delightful crunch and nutty finish to this seasonal dish.
Step 5. Garnish With Seeds
A final flourish of pumpkin seeds transforms this hearty salad into a visually stunning dish while adding essential texture and nutritional benefits.
You’ll want to evenly sprinkle 1/4 cup of pumpkin seeds across the assembled salad, ensuring they’re distributed throughout rather than concentrated in one area.
For an elevated presentation, you can lightly toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until they’re fragrant and slightly golden. This quick step enhances their natural nutty flavor and creates an even more satisfying crunch.
Once you’ve added the seeds, serve the salad immediately to maintain the perfect contrast between the warm roasted elements and crisp greens, allowing your guests to enjoy the full spectrum of textures and temperatures.
Why I Love This Dish
The versatility of this roasted butternut squash and chickpea salad never fails to delight me, whether I’m serving it at an elegant dinner party or enjoying it as a nourishing weekday lunch.
I’m particularly drawn to how the sweet, caramelized squash harmonizes with the crispy chickpeas, creating layers of texture and flavor that elevate this dish beyond a simple salad.
What I treasure most is its adaptability to any season or occasion.
In winter, I serve it warm, letting the roasted elements gently wilt the greens.
During warmer months, I’ll prepare it at room temperature, making it perfect for outdoor gatherings.
The fact that I can prep most components in advance while maintaining their individual integrity makes this my go-to recipe for effortless entertaining.
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