Here in Angola, butternut is easily available all year round. So here is my yummy oven-roasted butternut, chickpea and feta salad. Enjoy!
Notes: In this recipe, the chickpeas are pretty crispy but if you don’t want them that “dry”, remove them from the oven after 10 minutes. I use garlic powder in this recipe because I find fresh garlic tends to burn easily. As for the dressing, I don’t like my salads drenched in sauce so I never use much dressing. If you want more just double the quantities and you can always have leftovers. If you have pomegranate seeds, they are a great addition to this salad too, unfortunately it’s not the season here.
Oven-roasted butternut & chickpea salad
- 1 big butternut squash peeled, de-seeded and cut into cubes (4 cups)
- 1 medium onion, sliced not too thinly
- 1 can of chickpeas, drained
- 1 tsp dried oregano (or fresh is even better but I couldn’t find any today)
- 1/2 tsp garlic powder
- 1 tsp cumin powder
- 1 tbsp olive oil
- 1 tsp of sea salt flakes
- 3 cups arugula
- 1/4 cup feta cheese
Dressing: 1 Tbsp balsamic vinegar, 1 tsp dijon mustard, 3 Tbsp exra virgin olive oil, salt and pepper to season.
- Preheat oven at 180°C, gas mark 4.
- In a baking tray, place butternut cubes in a single layer, sliced onion and drizzle with olive oil, salt, garlic powder, cumin and oregano. Toss well to make sure that every piece is coated.
- Roast until tender, about 30 minutes. After 30 minutes, add chickpeas and toss well to coat them with seasoning. Place back in the oven for extra 20 minutes or until the butternut is nicely roasted and the chickpeas take on a dryer look. Set aside to cool.
- To make dressing, put all the ingredients in jar and give it a good shake.
- To dress your salad, mix the roasted vegetables with the arugula leaves, crumble some feta and drizzle with the olive oil and balsamic dressing.
- You can add toasted nuts or seeds if you want oven scatter some black olives.