As we continue our 2017 Challenge, I am mixing a few salads into our rice bowl diet.
All of these steps can be done ahead of time. This salad is best served when the ingredients are at room temperature but leftovers are just as good cold the next day.
This salad is a four part (but easy) process.
- Roast the squash.
- Roast the chickpeas.
- Make the vinaigrette.
- Assemble the salad.
Roasted Butternut Squash
3 c. butternut squash, cubed
1 T. olive oil
pinch of sea saltPreheat oven to 400 degrees F. Toss squash with the olive oil and toss to coat. Place on a baking sheet and sprinkle with salt. Bake until tender, about 20 minutes.
You can roast the chickpeas at the same time the squash is roasting.
Roasted Cinnamon Maple Chickpeas
1 (15 oz.) can chickpeas, drained and rinsed
1 t. olive oil
1 T. pure maple syrup
1/2 t. ground cinnamon
sea salt to tasteDry the chickpeas between paper towels, rubbing them a bit in paper towels. Toss the dried chickpeas with olive oil, syrup, cinnamon and salt. Transfer to a baking dish and roast for about 20 minutes. Remove and toss with more salt if needed.
While the squash and chickpeas are roasting, make the vinaigrette.
Dijon Vinaigrette
1/2 c. olive oil
4 T. apple cider vinegar
2 t. Dijon mustard
sea salt and fresh ground pepperPlace all ingredients in a blender and emulsified.
Now you’re ready to assemble the salad.
Winter Salad
2 heads Romaine, chopped
Roasted Butternut Squash
Roasted Cinnamon Maple Chickpeas
1 Bosch pear, sliced
1/3 c. pomegranate seeds
1/3 c. whole pecans, toasted
Dijon VinaigretteDivide and arrange Romaine on four plates. Evenly divide squash, chickpeas, pear slices, pomemgranate seeds and pecans. Drizzle with Dijon Vinaigrette.
The squash and chickpeas can be roasted ahead of time to speed up your dinner prep. This salad is great as leftovers. (And, I am imagining a red rice bowl with the squash and chickpeas.)
The original recipe also called for avocados. I left them out here because I thought they might deflect from the flavors of the squash, chickpeas, and pecans. Add them if you like.
I am linking this salad up to Deb’s Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen.
Stay tuned for a Red Rice Salad (loaded with veggies) and a Sesame Noodle Salad (one for Cook the Books and one for Food ‘n Flix) before the month is completely over.
Comments & Replies
27 responses to “Winter Romaine Salad with Butternut Squash and Roasted Chickpeas”
You know that I love salads, don’t you? I really wonder why I can’t find butternut squash in winter…I am not kidding..they ain’t available in winter over here.
That is weird. Butternut is considered a “winter” squash here.
Beautiful salad, love everything about this!!
Thanks, Cheri. It was pretty tasty. I love those roasted chickpeas!
Do you eat these salads for dinner or lunch? I can do a hearty salad at lunch but dinner I seem to need something more substantial. Great recipe!
Most everything I will be posting will be initially for dinner and then leftovers for lunch the next day (and the next day). So far, we are not snacking after dinner…..:)
I am a HUGE fan of butternut squash.. literally do a happy dance whenever it arrives at the farmers market each year, lol! Thanks for sharing! <3 – http://www.domesticgeekgirl.com
I do happy dances, too.
This is so good, Eliot. Love all of the ingredients that you have combine!
Thanks! The geniusness goes to the original recipe! 🙂
Yum! Looks wonderful, I love the combination of unique ingredients!
It is a good and tasty combo. Thanks, Chris.
Such a pretty salad. Roasted chickpeas are my favorite and I love the sound of that Dijon vinaigrette with the combination of ingredients. Thanks for sharing it with Souper Sundays this week! 😉
You’re welcome. Hopefully I will be sharing more as we mix in some salads with our rice bowls.
This salad looks fabulous. I don’t like raw chick peas, but I adore them roasted! Such a lovely combination of ingredients!!
I love ’em raw and roasted!
This sounds just perfect! I love chickpeas, and that flavor combo is just perfect.
Thanks, Laura.
A lovely winter salad with a glitter of summer. Those roasted cinnamon maple chickpeas look fab!
It is a bit glittery! 🙂
I love winter salads. Cinnamon is by far my favorite spice! Great salad!
It’s so warming and winter-like!
Now this is my kind of salad! Love all of the ingredients and what a beautiful outcome. Definitely a salad one would want to eat.
And keep eating…. Thanks, M.J.
Wow that is one stunningly presented salad, i am loving all the flavours here – esp. the chickpeas!
Thanks. Love chickpeas in anything.
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