Description
Experience a delightful medley of roasted pumpkin and chickpeas, topped with fresh greens and feta. This vibrant salad is both nourishing and visually stunning—perfect for any occasion.
Ingredients
Scale
- 1 small sugar pumpkin (or butternut squash)
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp extra-virgin olive oil, divided
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- Salt and pepper to taste
- 4 cups fresh spinach or arugula
- 1/2 cup crumbled feta cheese (or goat cheese)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the pumpkin in half, scoop out the seeds, peel the skin, and dice into bite-sized cubes. In a bowl, toss pumpkin cubes with 1 tbsp olive oil, maple syrup, cinnamon, cumin, salt, and pepper until evenly coated.
- Spread the seasoned pumpkin on the prepared baking sheet in a single layer. Roast for about 25-30 minutes or until tender and caramelized.
- While the pumpkin roasts, combine chickpeas in a bowl with remaining olive oil, salt, pepper, and any additional spices you prefer.
- Once the pumpkin is roasted and slightly cooled, combine it with chickpeas in a large mixing bowl. Add fresh spinach or arugula along with crumbled feta cheese.
- Toss gently to combine. Transfer to serving plates or bowls and drizzle additional olive oil on top before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 5g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Substitute pumpkin with sweet potatoes for a different flavor. Add nuts for extra crunch or try using tahini for a unique dressing twist.