Winter Salad with Butternut Squash, Radicchio & Crispy Chickpeas
Winter Salad with Butternut Squash, Radicchio & Crispy Chickpeas is a vibrant and nutritious dish that perfectly captures the essence of winter eating. This delightful salad features sweet roasted butternut squash paired with slightly bitter radicchio and crispy chickpeas, creating a satisfying blend of flavors and textures. Topped with a zesty maple-Dijon dressing, this salad is not only visually appealing but also packed with essential nutrients, making it an excellent choice for a light main course or a colorful side dish at any winter gathering.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups butternut squash, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small head radicchio, cored and thinly sliced
- 2 cups baby arugula or mixed greens
- 1/4 cup toasted pumpkin seeds (pepitas)
- 5 tbsp olive oil (divided)
- Spices: smoked paprika, ground cumin, salt, black pepper
- Dressing: apple cider vinegar, maple syrup, Dijon mustard, lemon juice
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
- Pat chickpeas dry and toss with remaining olive oil and spices. Spread on another baking sheet and roast for 25–30 minutes until crispy.
- Whisk together dressing ingredients in a bowl or jar until combined.
- In a large mixing bowl, combine radicchio, arugula, roasted squash, and chickpeas. Drizzle with dressing and toss gently.
- Optionally top with pumpkin seeds before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg