Roast Butternut Squash & Chickpea Salad

< Previous Post Next Post >

Roast Butternut Squash & Chickpea Salad

A delicious, wholesome salad with crunch, spices, and sweetness; sometimes, you need that salad to balance your diet. This one is perfect for the job, with a delicious Coconut mint sauce dressing created by Original Flava.

Prep Time

20 mins
Cook Time

35 mins
Serving

4 People

Ingredients

300g butternut squash, peeled, deseeded and cut into chunks and/or crescents
1 x 400g can chickpeas, drained and rinsed
2 tbsp paprika
2 tbsp golden syrup
Olive oil, for drizzling
1 red bell pepper, deseeded and cut into chunks
1 x 198g can sweetcorn, drained and rinsed
1 romaine lettuce, leaves separated and chopped
Salt and freshly ground black pepper
250g coconut yoghurt
2 tbsp golden syrup
15g fresh mint leaves, finely chopped

How to Make it

Step1.

Preheat the oven to 180oC Fan/200oC/Gas 6. Put the squash in a big mixing bowl with the chickpeas and season with the paprika and salt and black pepper to taste. Add the syrup and a drizzle of olive oil, then mix to coat.

Step 2.

Spread the squash out in a single layer on a large roasting tray. Spread the chickpeas out on a separate tray. Roast the squash for 30–35 minutes until cooked and caramelised, turning the pieces halfway through, and the chickpeas for 20 minutes. Remove and leave to cool.

Step 3.

Meanwhile, for the chopped salad, put the bell pepper and sweetcorn in a mixing bowl with the lettuce—season with a little salt and pepper and drizzle with olive oil. Toss and mix together, cover and leave in the fridge until ready to serve.