Roasted Delicata Squash Salad with Crispy Chickpeas
Servings: 4 servings
Ingredients
- 2 small Delicata squash
- 1 4 oz can garbanzo beans
- 1 package arugula
- ¼ cup dried cranberries
- ¼ cup sunflower seeds
- 1 tsp garlic powder
- ¼ cup cooked quinoa
- 1 tsp paprika powder
Instructions
Roast the Delicata Squash
- Preheat the oven to 400°F
- Cut the squash in half lengthwise and scoop out the seeds.
- Drizzle with olive oil and lay face down on a baking sheet.
- Roast for 30-40 minutes until fork tender and nicely browned and caramelized.
Crisp the Chickpeas
- Drain and rinse the chickpeas
- Heat 4 tbsp olive oil in a pan and once hot, add the chickpeas
- Add 1 tsp garlic powder, 1-2 tsp paprika powder and salt to taste
- Saute until crispy, adding more oil if necessary (about 5 minutes)
Assemble the Salad
- To a bowl, add a layer of arugula.
- Follow with a layer of quinoa, and sliced delicata squash
- Top with crispy chickpeas, dried cranberries and sunflower seeds
- Serve drizzled with Maple Balsamic Vinaigrette