Pumpkin-Spiced Roasted Squash & Chickpea Salad! Need something a little different to serve alongside your holiday staples? This warm salad dish is sweet, savory and filled with the flavors and aromas of the holiday season!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Lunch, Salad, Side Dish
Cuisine: American
Servings: 4servings
Author: The Kitchen Prep
Ingredients
2medium Delicata squashseeds removed, chopped into cubes
1canchickpeasrinsed, drained and lightly patted dry
2tablespoonsolive oil
2tablespoonsmaple syrup
½teaspoonsalt
½teaspoonto 1 teaspoon pumpkin spice blend
½cuptoasted pecans or pumpkin seeds
{Optional} Greens of your choicesuch as arugula, spinach or kale
Instructions
Preheat the oven to 400 degrees. Line a large baking pan with foil. Set aside.
Place the cubed squash and chickpeas on the pan. Drizzle with olive oil and maple syrup. Season with salt and pumpkin spice and toss well so that everything is coated.
Roast for 30 minutes, stopping half way through the cook time to stir up everything on the pan. The chickpeas will turn golden brown and the squash will be very tender when it's done.
Remove from oven while it's still warm and transfer to a serving dish. Toss with pecans or pumpkin seeds and greens if desired just before serving. Serve warm.
Notes
If you need a larger yield for Thanksgiving, simply double the quantities.