So today I bring you Roasted Butternut Squash - Spinach Salad with roasted Chickpeas; this salad is so good, oh so pretty plus super easy...
Roasted Butternut Squash - Spinach Salad with roasted Chickpeas
- 2 C Butternut Squash cut into bite size pieces {peeled}
- 1 can chickpeas {garbanzo beans} drained and rinsed
- 1 Tbs Olive Oil
- Salt & Pepper
- Seeds from the Butternut Squash guts removed and cleaned
- 1 tsp Olive Oil
- Pinch of Salt
- 3-4 C fresh Spinach, cleaned and torn into bite sized pieces
- Juice of one lemon
- 1 large garlic clove, minced
- 2 - 3 tsp Maple Syrup
- 4 Tbs Olive Oil
- Salt & Pepper to taste
- Combine squash with chickpeas in a large baking dish, or cookie sheet. Toss with olive oil and sprinkle with a little salt; place in oven
- In a small baking dish combine the seeds with the olive oil and a sprinkle of salt; place in the oven
- Bake for about 45 minutes; squash should be soft, chickpeas should get crunchy, and seeds brown
- In a large salad bowl combine lemon juice with garlic, and maple syrup. Mix it together, then add olive oil stirring until it is all combined. Add salt and pepper to taste.
- Add spinach to the bowl and mix it with the dressing; top salad with the roasted butternut squash, chickpeas, toasted seeds and mix it into the spinach.
