Roasted Butternut Squash and Chickpea Salad

Shopping list

• 500 g butternut squash — peeled and diced

  Sub
• 1 tin chickpeas — drained and rinsed (400g tin)

  Sub
• 3 tbsp olive oil

  Sub
• 1 tsp smoked paprika

  Sub
• 100 g mixed salad leaves — such as rocket and spinach

  Sub
• 100 g feta cheese — crumbled

  Sub
• 30 g pumpkin seeds — toasted

  Sub
• 1 tsp Dijon mustard — for dressing

  Sub
• 1 tsp honey — for dressing

  Sub
• 2 tbsp apple cider vinegar — for dressing

  Sub
• 3 tbsp olive oil — for dressing

  Sub

Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Spread the diced butternut squash and drained chickpeas on a large baking tray. Drizzle with 3 tablespoons olive oil, sprinkle over the smoked paprika and toss to coat evenly.

3. 3

   Roast in the oven for 25– 30 minutes, turning halfway, until the squash is tender and golden and the chickpeas are crispy.

4. 4

   Meanwhile, make the dressing: whisk together Dijon mustard, honey, apple cider vinegar and 3 tablespoons olive oil in a small bowl until emulsified.

5. 5

   Arrange the mixed salad leaves on a large serving platter or in a salad bowl.

6. 6

   Once the squash and chickpeas are roasted, allow them to cool for a few minutes, then scatter over the salad leaves.

7. 7

   Top with crumbled feta cheese and toasted pumpkin seeds.

8. 8

   Drizzle the honey mustard dressing over the salad just before serving, or serve the dressing on the side.