Roasted Squash and Chickpea Salad

Roasted Squash and Chickpea Salad


For the Marinated Chickpeas

For the Balsamic Vinaigrette

  • 3 tablespoons Balsamic Vinegar with Maple Syrup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon Maple syrup 
  • 1/2 teaspoon sea salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced

For the Salad

  • cubed and roasted squash of choice (see notes), about 1 cup per person
  • kale, a few big handfuls per person, de-stemmed and finely chopped
  • dried cranberries, a few tbsp per person
  • hemp seeds, a few tbsp per person
  • walnuts, a few tbsp per person
  • 1 roasted squash 


To Make the Marinated Chickpeas

  1. Place all the ingredients in a container or bowl and mix them up. Place in the fridge, covered for at least a few hours up to overnight. The longer, the better!

To Make the Balsamic Vinaigrette

  1. Whisk all ingredients together in a small bowl or container.

To Assemble the Salad

  1. Place the finely chopped kale in a bowl and massage with a tiny drizzle of  oil (I love to use Lemon Pepper Oil) and if desired, some fresh lemon juice. Let that sit for 5 minutes.
  2. Add the roasted squash, hemp seeds, cranberries, walnuts and chickpeas.
  3. Top with a generous drizzle of vinaigrette and enjoy

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