Butternut Squash, Red Onion and Chickpea Salad
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 91.57
- Health score: 82.00
- Weight Watcher points: 13.00
Summary
You can never have too many side dish recipes, so give Butternut Squash, Red Onion and Chickpea Salad a try. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.46 per serving. One serving contains 514 calories, 19g of protein, and 22g of fat. This recipe from Foodista has 1 fans. If you have paprika powder, olive oil, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is excellent. Similar recipes include Butternut Squash, Red Onion and Chickpea Salad, Farro Stuffing with Butternut Squash, Red Onion, and Almonds, and Farro Stuffing with Butternut Squash, Red Onion, and Almonds.
Ingredients
allspice powder2 tsp
butternut squash1 medium
chickpeas2 cans
cayenne pepper0.25 tsp
optional - some feta cheese4 servings
flat leaved parsley1 large handful
garlic1 clove
honey1 tbsp
juice of lemon1
mint leaves1 handful
olive oil1 tbsp- olive oil2 tbsp
paprika powder2 tsp
grind of pepper4 servings
onions2 small
peppers2 small
salt1 pinch- salt4 servings
spring onions3
Instructions
Step 1
Pre-heat your oven to 200C/400F.
Step 2
Place the vegetables for roasting, the oil and the black pepper (not salt as this can make your veggies watery instead of giving them a crispy, caramalised finish) into a roasting tin, mix through with your hands to coat everything in the oil.
Step 3
Place in the oven until they are cooked through, softened, but not mushy, and have taken on some colour. This can take anywhere between 20 and 30 minutes depending on the size you have cut your veggies and also each oven is slightly different, making cooking times variable.While the vegetables are roasting, mix up the ingredients for the salad dressing and set aside. This will be a thick dressing, but it coats everything nicely!Also whilst you wait on the vegetables, mix up the salad ingredients in your serving bowl.When the vegetables have been roasted, remove from the oven, add a little salt, mix through check for seasoning, and pour into your salad bowl with the salad ingredients, add the dressing and stir through, firmly, but carefully. You want to coat everything evenly with as least tosses as possible without being so rough that you mush everything together.
Step 4
Sprinkle some feta over as you serve should you wish.This salad can be served warm or at room temperature. It keeps really well in the fridge for a few days.
Categories
Dish Types: side dish
Diets: gluten free, lacto ovo vegetarian