Roasted Veggie Chickpea Salad

By á-167595

6-8 servings

Ingredients

• 3 bunches arugula leaves or mixed greens
• 2 1/2 cups butternut squash, peeled and diced
• 1 1/4 cups feta, crumbled
• 5 peeled and pre-cooked beets (or roast beets yourself), chopped
• 1 (15 oz.) can chickpeas, rinsed and drained
• 1 pint cherry or plum tomatoes, halved
• 1/3 cup extra-virgin olive oil, plus 2 tablespoons
• 1/4 cup freshly squeezed orange juice
• kosher salt and freshly ground pepper, to taste

Details

Adapted from 12tomatoes.com

Preparation

Step 1

Preheat oven to 400∫ F.

Toss cubed butternut squash with 2 tablespoons olive oil and season generously with salt and pepper. Spread out on a baking sheet in an even layer and bake for 45-50 minutes, or until fork tender.

Transfer butternut squash to a large (serving) bowl and add chopped beets, arugula and halved tomatoes. Add in crumbled feta and chickpeas.

In a small bowl or glass, whisk together olive oil and orange juice until combined. Drizzle salad dressing over peas and vegetables and gently toss together until everything is coated. Taste and adjust seasoning, if necessary, and serve immediately.