If, like me, you like colorful dishes, this fall, you might want to try this butternut squash and chickpea salad for a healthy gluten free and vegetarian lunch or dinner.
You can either make this for one serving (as the recipe below) or make this for a crowd. To make it easier for you to prepare for any number of servings, you can use the adjustable servings function on the recipe.
- baby spinach or other lettuce of your choice
- roasted butternut squash (click here to know what is a butternut squash and how to roast it)
- Feta cheese. It is a Greek brined curd cheese made from sheep's milk. It has a salty and tangy taste that contrasts very well with the sweet taste of beetroots. This cheese is white and has no skin. So you jsut need to take it out of the brine and cut it into cubes.
- canned chickpeas. Don't throw away the water contained in the can, check out my delicious Chocolate mousse (gluten free, vegan) recipe to use it.
- fresh cilantro leaves or basil leaves
- balsamic vinegar or apple cider vinegar
- extra virgin olive oil
How to make this salad
Click here to know what is a butternut squash and how to roast it.
- Once the butternut squash is roasted and cooled down, cut it into bite sized pieces. Personally I peel the skin off the butternut, but you can eat it if you want. Put the butternut pieces in a large bowl.
- Drain the feta cheese, cut it into cubes and add it to the bowl. Then add all the other ingredients. Mix well. And voilà! Your butternut squash and chickpea salad is ready to be served.
How to meal prep this
I don't know if I can actually call this meal prepping as I am not familiar with it. But anyway, this is how I organize myself to do this, in order to make it quicker.
When I have a butternut squash, I simply roast it and then store it in the fridge once it is roasted and cooled down. Then I use the roasted butternut squash for many recipes.
Other butternut squash recipes
Once I have roasted a buttenut suqash, I use it to make the following recipes: