Craving a dish that's both delicious and packed with nutrition? You're in the right place with this Roasted Butternut Squash and Chickpeas Salad.
A blend of roasted butternut squash, crispy chickpeas, and a tangy tahini dressing creates a flavor-packed meal that's perfect for any occasion.
This salad is not only tasty but also rich in essential nutrients, making it a great choice for maintaining a balanced diet.

The magic starts with the butternut squash and chickpeas. They get a generous coating of olive oil and spices before roasting, creating a mix of sweet and savory flavors.
Toss the warm roast with fresh kale and pomegranate seeds to add an extra burst of color and taste. Top it all off with crunchy toasted seeds for that perfect bite.
The tahini dressing ties everything together with its creamy texture and tangy taste. This salad fits a variety of dietary needs, offering protein from chickpeas and vitamins from the veggies.
Enjoy it as a wholesome main dish or as a side for a larger meal.
Table of Contents
Essential Ingredients
Understanding the key elements of this salad is important for creating a delicious and healthy dish. This salad combines roasted butternut squash and chickpeas with greens and cheese, making each bite flavorful and nutritious.
Butternut Squash Preparation
The butternut squash is a star ingredient. Begin by peeling and cubing one medium squash. A sharp knife and steady hand make this easier.
Toss the cubes with two tablespoons of olive oil, a teaspoon of ground cumin, coriander, and a half teaspoon of cinnamon and smoked paprika.
Roasting at 400°F ensures the squash becomes tender and caramelized. Spread the cubes on a baking sheet to roast for 25-30 minutes. Stir halfway to cook evenly.
Chickpeas: Varieties and Preparation
Chickpeas provide a satisfying texture and nutrition. Use a 15-ounce can, rinsed and drained, or cook dried chickpeas for a fresher taste.
Toss them with olive oil, salt, and pepper for flavor.
Roast chickpeas alongside the squash for crispiness. Spread them evenly to ensure they don't steam. You can experiment with spices like garlic powder or smoked paprika to enhance their taste.
Selecting and Blending the Greens
Choosing the right greens complements the roasted elements. Kale is a popular choice due to its hearty texture.
Wash and chop four cups, removing the tough stems. Massage the kale with some tahini dressing to soften it and reduce its natural bitterness.
If kale isn’t available, substitute with baby spinach for a milder flavor. Combining greens adds variety to the salad.
Cheese Selection: Feta and Goat Cheese
Cheese adds a creamy texture and tangy flavor. Feta cheese provides a salty contrast, while goat cheese offers a creamy and slightly sweet option.
Both cheeses pair well with the roasted squash and chickpeas.
Crumble the cheese over the salad before serving. You can mix both types for varied taste and texture. The cheese also balances the acidity of the tahini dressing, enhancing the salad's overall flavor profile. Choose based on your preference or dietary needs.
Roasting Techniques
Roasting enhances flavors and textures, making squash caramelized and chickpeas crunchy. It's crucial to use the right techniques for each ingredient to achieve the best results.
Achieving Perfectly Roasted Squash
Start by preheating your oven to 400°F (200°C). Cut the butternut squash into uniform cubes to ensure even cooking.
Toss the squash with 2 tablespoons of olive oil, ground cumin, coriander, cinnamon, smoked paprika, salt, and pepper.
Using a single layer on a baking sheet prevents steaming and helps with browning.
Roast the squash for about 25-30 minutes, stirring halfway through to promote even cooking. The aim is to get the squash tender on the inside and slightly caramelized on the outside.
Crispy Roasted Chickpeas
For the chickpeas, ensure they are well-rinsed and thoroughly dried with a paper towel. This helps them crisp up in the oven.
Mix the chickpeas with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast them alongside the squash.
Cook for around 25–30 minutes, checking halfway to shake them around.
The key to crispiness is letting them sit undisturbed initially to dry out, then moving them to get a golden exterior. Proper seasoning and roasting will give you the perfect crispy crunch.
Assembling the Salad
This section guides you through combining roasted butternut squash, chickpeas, kale, and a zesty tahini dressing to create a flavorful salad. You'll find tips to assemble with precision and ensure each bite is perfectly delicious.
Layering the Salad Components
Start by placing the massaged kale in a large salad bowl. Massaging helps soften the leaves, making them easier to eat.
Next, add the roasted butternut squash and chickpeas. These roasted elements bring warmth and flavor. Make sure to mix them well with the kale.
Sprinkle pomegranate seeds for a pop of color and a sweet-tart burst in each bite.
Follow this with toasted pumpkin seeds. They provide a crunchy texture and nutty taste. This mix of vegetables, seeds, and fruit enhances both flavor and appearance.
Everything should be mixed gently to maintain the tender texture of the squash and the crunch of the chickpeas.
If you need a bit more seasoning, you can sprinkle some salt and a pinch of black pepper before you move on to the next step.
Dressing the Salad
For the dressing, you'll use a tahini dressing.
Take the already prepared dressing and drizzle it evenly over the salad.
The combination of tahini, lemon juice and minced garlic creates a creamy, aromatic topping that coats the kale and roasted ingredients.
Add just enough dressing to coat everything lightly.
You can use a spoon or a small whisk to help distribute the dressing. If you prefer a lighter coat, drizzle slowly and stop when you reach the desired amount.
Once dressed, gently toss the salad with a large spoon or salad tongs to ensure every component is covered.
Keep in mind that the dressing enhances the flavors, so be careful not to overpower the fresh ingredients.
RECIPE: Roasted Butternut Squash and Chickpeas Salad
Ingredients
For the Salad:
- 1 medium butternut squash, peeled and cubed
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons olive oil (divided)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chopped kale, stems removed
- ¼ cup pomegranate seeds
- ¼ cup toasted pumpkin seeds or sunflower seeds
For the Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice (about 1 lemon)
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- Salt to taste
- 2-3 tablespoons water (to thin the dressing)
Instructions
Preheat the Oven: Set your oven to 400°F (200°C).
Prepare the Butternut Squash and Chickpeas:In a large bowl, toss the butternut squash with 2 tablespoons of olive oil, cumin, coriander, cinnamon, paprika, salt, and pepper. Spread on a baking sheet.Toss chickpeas with 1 tablespoon olive oil, salt, and pepper. Add to the baking sheet.
Roast: Cook in the preheated oven for 25-30 minutes, stirring halfway, until squash is tender and chickpeas are crispy.
Make the Dressing: In a small bowl, mix tahini, lemon juice, garlic, cumin, salt, and water until smooth. Add more water for desired consistency.
Massage the Kale: In a large bowl, add kale and a bit of dressing. Massage for 1-2 minutes until it softens.
Assemble the Salad:Combine the roasted squash and chickpeas with kale. Mix with remaining dressing.Top with pomegranate seeds and toasted seeds.
Serve: Enjoy this salad warm, perfect for a cozy meal.
Pairing Suggestions
Main Course: Serve as a side dish with roasted chicken, grilled tofu, or baked salmon for a complete meal.
Soup: Pair with a warm bowl of lentil soup or tomato bisque for a comforting winter meal.
Bread: Complement with a slice of crusty whole-grain bread or a warm pita for added texture.
Cooking Tips
Roasting: Ensure the butternut squash cubes are cut into uniform sizes for even roasting.
Dressing: Adjust the thickness of the tahini dressing by adding water gradually until you reach your preferred consistency.
Massaging Kale: Massaging the kale with a bit of dressing helps to soften it and reduce its bitterness.
Nutritional Profile
Butternut Squash is a type of winter squash known for its vibrant orange color and sweet flavor. It's packed with vitamin A, essential for good vision and a healthy immune system.
This squash is also a good source of vitamin C, which helps boost your immune health.
Chickpeas are a great addition to this salad. They provide plant-based protein and are high in fiber, which helps keep you full and supports digestion.
Eating chickpeas regularly contributes to better heart health due to their fiber content.
Kale is another nutritious powerhouse in this dish. It's packed with vitamins A, C, and K.
These vitamins are important for maintaining healthy skin, strong bones, and good immune function.
Adding pomegranate seeds gives a burst of juicy sweetness and antioxidants. Antioxidants are helpful in protecting your cells from damage. Plus, they add a nice pop of color to the salad.
Finally, the tahini dressing is made with sesame seeds, providing healthy fats and important minerals like calcium and iron.
The healthy fats help your body absorb the fat-soluble vitamins from the other ingredients.
Modifying the Recipe to Meet Dietary Requirements and Restrictions

Vegan: This recipe is already vegan. No animal products are used, making it suitable for anyone following a vegan diet.
Gluten-Free: All ingredients in this recipe are naturally gluten-free. Just make sure any spices used are certified gluten-free to prevent cross-contamination.
Nut-Free: The recipe does not contain nuts. Choose sunflower seeds over other seeds if nut allergies are a concern.
Low-Sodium: Reduce the salt or skip it completely, especially in the dressing. The spices and lemon juice can enhance flavor without needing much salt.
Oil-Free: Replace the olive oil with a light vegetable broth to coat the butternut squash and chickpeas before roasting. This will keep the flavor while reducing fat content.
Low-Carb: While butternut squash and chickpeas contain carbohydrates, you can adjust portions or substitute some squash with more kale or leafy greens.
Sugar-Free: The recipe does not include any added sugars. The natural sweetness of the butternut squash and pomegranate seeds are perfect for those avoiding added sugars.
Experiment with these adjustments to meet specific dietary needs without losing taste or texture.
Modifying recipes allows for creativity while ensuring dishes align with personal health goals.
Serving Suggestions
This roasted butternut squash and chickpea salad offers versatile serving options. You can pair it with various main dishes or enhance its textures and flavors with some add-ons, making it an adaptable dish for many occasions.
Pairing with Main Dishes
This salad can complement different proteins for a satisfying meal. Pair it with roasted chicken or grilled tofu for added protein.
Baked salmon also works well, bringing a rich flavor. If you're looking for something warming, serve it alongside a steaming bowl of lentil soup or tomato bisque.
The salad's earthy flavors and crisp textures pair wonderfully with a slice of crusty whole-grain bread or a warm pita, rounding out the meal.
These combinations create a balanced and delicious menu that highlights the salad's ingredients.
Texture and Flavor Enhancers
Adding texture and flavor to this salad is simple. Toss in toasted pecans or dried cranberries for a sweet and crunchy twist.
Red onion can bring a sharp bite, balancing the sweet squash.
Try sprinkling crumbled feta cheese to add a creamy, salty element that contrasts well with the roasted vegetables.
You can optimize the salad's flavor by choosing fresh, vibrant ingredients which enhance the overall experience.
Using quick and easy additions ensures each bite is exciting and engaging, offering a wonderful mix of textures.
Frequently Asked Questions
Roasted Butternut Squash and Chickpeas Salad is nutritious and flavorful. Here, you'll find answers about choosing squash, preparing ingredients, and enhancing flavors.
What type of butternut squash should I use?
Select a medium-sized butternut squash with a firm texture and no blemishes. A ripe squash should have a beige color and a matte finish.
How do I prepare the butternut squash for roasting?
Peel the squash, remove seeds, and cube it into even pieces. This ensures it cooks uniformly.
How long do I roast the butternut squash and chickpeas?
Roast them at 400°F (200°C) for about 25-30 minutes. You should notice tenderness in the squash and a crispy texture in the chickpeas.
How do I prevent butternut squash from becoming too soft when roasting for a salad?
Cutting the squash into uniform cubes and stirring halfway through roasting keeps them firm. Avoid overcrowding on the baking sheet.
How do I season the butternut squash and chickpeas?
Toss them with olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and pepper for a balanced flavor profile.
Can I use dried chickpeas instead of canned?
Yes, but you'll need to soak and cook them first. It adds more prep time but works well.
How do I massage the kale and why?
Drizzle a bit of dressing over the kale and massage by hand for 1-2 minutes. This makes it tender and reduces its bitterness.
What are some good alternatives to rocket in a honey roast butternut squash and chickpeas salad?
Spinach, arugula, or mixed salad greens can be substitutes for rocket, each adding a different taste profile.
What type of dressing works well with a roasted butternut squash salad?
A tahini dressing is a great match. Its nutty, creamy flavor balances the sweet squash and chickpeas.
Can you recommend a vegetarian protein to add to a butternut squash and chickpea salad aside from cheese?
Grilled tofu or tempeh makes a good addition, providing a boost of protein.
What dishes pair well with this salad?
Pair it with roasted chicken, grilled tofu, or lentil soup. A slice of crusty bread can also add texture.
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