Beetroot, Squash & Chickpea Salad Bowl

This easy beetroot, squash and chickpea salad is the perfect warm salad for autumn and winter. With fresh rocket, crunchy walnuts, chickpeas and pomegranate seeds, it’s beautiful as well as nutritious.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Salad, Side Dish

Servings

Calories 479 kcal

Equipment

Le Creuset roasting tray

Ingredients

Salad ingredients:

1 medium butternut squash
2 large beetroots
2 x 400g tinned 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.

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Nutrition

Calories: 479kcalCarbohydrates: 55.5gProtein: 15.4gFat: 25.5gSaturated Fat: 2.7gFiber: 11.6g

Keyword beetroot, butternut squash, warm salad

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