Chickpea, Beet, Feta & Roasted Squash Salad

Shopping list

• 2 cups butternut squash — cubed

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• 3 tbsp olive oil

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• 1 tsp paprika

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• Salt & black pepper — to taste

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• 1 can chickpeas — drained and rinsed

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• 2 cooked beets — diced

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• 0.5 cups feta cheese — crumbled

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• 2 cups mixed greens

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• 2 tbsp pumpkin seeds — optional

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• 1 tbsp lemon juice

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• 1 tsp honey

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• 0.5 tsp Dijon mustard

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Step by step

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   Toss squash with olive oil, paprika, salt, and pepper. Roast for 25 minutes until tender.

3. 3

   In a small bowl, whisk dressing ingredients together.

4. 4

   In a large bowl, combine mixed greens, chickpeas, beets, roasted squash, and feta.

5. 5

   Drizzle with dressing and toss gently.

6. 6

   Top with pumpkin seeds and serve.