Monday, November 11, 2013

Roasted Butternut Squash - Spinach Salad #Vegan

Happy Monday - and you know what that means?  Yes, it is time for another round of Twelve Weeks of Winter Squash hosted by Heather and Joanne.  I am so glad to participate and yes, I finally get to use my winter squash as - confession - in the past I may have avoided them just a wee bit.  Yup, it is true and since Ron is  was not the biggest fan...but what were we missing?  All this delicious flavor, color {have I mentioned that the color orange just makes me happy?!} and amazingly delicious options....

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
**** Preheat oven to 300 F ***
  1. 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
  2. In a small baking dish combine the seeds with the olive oil and a sprinkle of salt; place in the oven
  3. Bake for about 45 minutes; squash should be soft,  chickpeas should get crunchy, and seeds brown
  4. 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.
  5. 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.

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