Name: Autumn Roasted Squash and Chickpea Salad
Prep time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 300 g butternut squash; 200 g chickpeas; 1 item red onion; 100 g arugula; 50 g feta cheese; 2 tbsp olive oil; 2 tbsp lemon juice; 1 tsp honey; 1 clove garlic; 1 tsp salt; 0.5 tsp black pepper

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Autumn Roasted Squash and Chickpea Salad

Autumn Roasted Squash and Chickpea Salad

A vibrant salad with roasted seasonal squash, chickpeas, and a tangy dressing.

Provides a balanced mix of protein, carbs, and vegetables to sustain energy levels for the day.

Ingredients:

300
g
butternut squash
200
g
chickpeas
1
item
red onion
100
g
arugula
50
g
feta cheese
2
tbsp
olive oil
2
tbsp
lemon juice
1
tsp
honey
1
clove
garlic
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 40 minutes

Instructions:

Preheat the oven to 200°C.
Peel and cube the butternut squash. Toss with olive oil, salt, and pepper.
Roast the squash on a baking sheet for 25-30 minutes until tender.
Rinse and drain the chickpeas. Add them to the baking sheet for the last 10 minutes of roasting.
Thinly slice the red onion.
In a large bowl, combine roasted squash, chickpeas, red onion, and arugula.
Crumble feta cheese over the salad.
In a small bowl, whisk together lemon juice, honey, minced garlic, and remaining olive oil.
Drizzle the dressing over the salad and toss gently to combine.

Nutrition	Per Serving 900 g	Per 100g
Energy	693 kcal	77 kcal
Protein	20 g	2.2 g
Fibre	15 g	1.7 g
Salt	2 g	0.2 g
Sugar	12 g	1.3 g
Carbohydrates	80 g	8.9 g
Fat	35 g	3.9 g

300
g
butternut squash
200
g
chickpeas
1
item
red onion
100
g
arugula
50
g
feta cheese
2
tbsp
olive oil
2
tbsp
lemon juice
1
tsp
honey
1
clove
garlic
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

Peel and cube the butternut squash. Toss with olive oil, salt, and pepper.

Roast the squash on a baking sheet for 25-30 minutes until tender.

Rinse and drain the chickpeas. Add them to the baking sheet for the last 10 minutes of roasting.

Thinly slice the red onion.

In a large bowl, combine roasted squash, chickpeas, red onion, and arugula.

Crumble feta cheese over the salad.

In a small bowl, whisk together lemon juice, honey, minced garlic, and remaining olive oil.

Drizzle the dressing over the salad and toss gently to combine.

Autumn Roasted Squash and Chickpea Salad Autumn Roasted Squash and Chickpea Salad

Ingredients:

Preparation Time: 40 minutes

Instructions:

Autumn Roasted Squash and Chickpea Salad

Autumn Roasted Squash and Chickpea Salad