This beetroot, squash & chickpea salad is the easiest autumn/winter meal to throw together. Great as a nutrient dense lunch that stores well in the fridge for leftovers. It only takes minutes to prep, 25 mins to roast the veg and you have yourself a lovely colourful plate of autumnal goodness.
With the addition of chickpeas and walnuts this salad will keep you full too! I had a pomegranate to use up so added this for colour, but cherry tomatoes would also work if you haven’t got a pomegranate.
Why this is a great option for winter salads
With all the amazing produce in winter, you still want to showcase them in a fresh and nutritious way.
This winter salad is a great way to do that. Squash and beetroot are in abundance at this time of year, so it’s great to have more fun ways to serve them. Cutting them small and roasting them quickly means you get a warm lunch but it’s super quick to make too.
Can I add more protein to this winter salad bowl?
Yes you can. This salad is great as a quick lunch or a side salad. However, if you are more hungry or want it as a dinner recipe, I would recommend you serve it with a main protein source e.g tofu, tempeh or your own preferred protein.
This beetroot, squash & chickpea salad has the following easy ingredients:
- Beetroot
- Butternut squash
- Olive oil
- Chickpeas
- Dried oregano
- Rocket leaves (arugula)
- Walnuts
- Pomegranate seeds
Beetroot
One of my favourite autumn/winter veggies. They are rich in folate, potassium, vitamin C, and fibre. They are also high in nitrates which (when they turn to nitric oxide in the body) can improve circulation and blood pressure.
Butternut squash
This squash is not only great for colour, but it provides a lots of vitamins A and C, along with potassium and fibre. It is particularly high in Vitamin A, so great for eye health as well as maintaining healthy skin.
Olive oil
I used extra virgin olive oil. It’s an excellent source of vitamin E and antioxidants, and by far my favourite oil for use in salad dressings. It’s also important to have some healthy fats with your veggies. The fat-soluble vitamins – A, D, E and K need some fat in order for your body to absorb them – so get drizzling!
Chickpeas
A great plant-based protein source. I used canned chickpeas for ease, but you can also cook your own. They are rich in fibre, folate, iron, and magnesium and a very easy add-in to most dishes.
Rocket leaves (arugula)
Loaded with vitamins A, C, and K, and minerals like calcium and magnesium, rocket is one of my go-to greens. I like the bitterness they provide. In fact the bitterness really helps stimulate your digestion. I know they’re not to everyone’s taste – so you can always swap for another green leaf.
Walnuts
These nuts are one of the highest in omega 3 fatty acids. Omega 3s are vitally important (particularly on a plant-based diet or if you don’t eat oily fish). They are also a good source of magnesium and provide extra fibre and protein to this salad.
Pomegranate seeds
They not only bring a burst of flavour and colour but are packed with good stuff. High in vitamin C, potassium, and antioxidants, they are a great addition to sprinkle on salads and breakfast bowls.
The whole salad is then dressed with an easy maple and balsamic vinaigrette made with the following ingredients:
- Extra virgin olive oil
- Balsamic vinegar
- Maple syrup
- Salt and pepper
It really is a very simple recipe to make.
Give it a try and let me know what you think in the comments below.
Recipe Tips
- If you don’t want to use rocket, then sub for any greens like spinach or other lettuce leaves.
- Other squash will work instead of butternut. Depending on the type you use, you may want to adjust the cooking time.
- I cut the beetroot and squash into quite small cubes so that they cook more quickly.
- The vinaigrette will keep well in a jar, with a lid, for up to a week if you don’t use it all.
- This salad will keep in the fridge for a few days if you don’t eat it all at once.
If you enjoyed this, here are some other easy salad recipes to try:
Courgette Mushroom & Brown Rice Salad
Turmeric Cauliflower & Chickpea Salad
Noodle Salad with Almond Butter Dressing
Beetroot, Squash & Chickpea Salad Bowl
Ingredients
Salad ingredients:
- 1 medium butternut squash
- 2 large beetroots
- 2 x 400g tin of chickpeas (2x 14oz)
- 2 tsp olive oil
- 1 tsp dried oregano
- Large handful of rocket leaves
- 50 g walnuts (½ cup)
- Seeds of half a pomegranate
Dressing ingredients:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- ½ tsp sea salt
Instructions
- Preheat the oven to 180C/350F.
- Peel the beetroot and squash and cut into small cubes. Add to a baking tray with the chickpeas. Drizzle with the oil and add some salt and pepper and the oregano. Roast for 25-30 mins, shaking halfway through. Add the walnuts to the tin for the last 5 minutes of cooking time.
- Add the rocket to a large serving bowl, top with the roasted veg, chickpeas and walnuts. Scatter over some pomegranate seeds.
- Mix the dressing ingredients together and drizzle over the salad just before serving.
Notes
- I like to eat it warm, but it stores well in the fridge for 3-4 days too.
- If you don’t want to use rocket, then sub for any greens like spinach or other lettuce leaves
Delicious! This is the new family favourite salad that I use as a side dish for bbqs.
Amazing! Glad you like it!