Crispy Chickpea & Butternut Squash Salad


Preheat oven to 400 degrees F.  On a rimmed baking sheet, toss the butternut squash, garbanzo beans, 1 tablespoon olive oil, garam masala, curry powder and 1/2 teaspoon kosher salt.  Roast for about 30 minutes until butternut squash is soft and garbanzo beans are crispy.  Meanwhile, in a small saucepan, bring quinoa and water to a boil over medium-high heat.  Turn heat to low, cover and cook about 20  minutes until quinoa is cooked.  Remove from heat and transfer to a large bowl and fluff with a fork.  To the quinoa, add the roast butternut squash and chickpeas, arugula, dried cherries, lemon juice, orange juice and 2 tablespoons olive oil.  Season with salt and pepper to taste.  Serve warm or at room temperature.  Serves 4 as main dish of 6 as a side dish.  Refrigerate any leftovers and bring to room temperature before serving.  

Produce Used In This Recipe


Dried Fruit


Fall Squash

Courtesy of:
Mountain Mama Cooks

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