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Sweet, cinnamon-roasted butternut squash and crispy chickpeas on a bed of peppery rocket, finished with toasted pumpkin seeds, shaved Parmesan and a tangy balsamic dressing. It's a warm, autumnal salad that's hearty enough for lunch or dinner.
Salad
Dressing
1.
Heat the oven to 220°C (200°C fan) and line a baking tray with baking paper.
2.
Toss the squash and chickpeas (if using) with the oil, cinnamon, salt and pepper, and spread them out on the tray.
3.
Roast, turning halfway, until the squash is tender and caramelised and the chickpeas are crisp (25–30 minutes).
4.
Meanwhile, toast the pumpkin seeds in a dry frying pan over a medium heat until they start to pop (2–3 minutes).
5.
Whisk the dressing ingredients together.
6.
Toss the rocket with the dressing and divide between plates. Top with the warm squash and chickpeas, the pumpkin seeds and the Parmesan.
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Storage information
Best eaten fresh. For meal prep, keep the roasted squash and chickpeas in a sealed container in the fridge for up to 3 days, and keep the rocket and dressing separate until serving. Not suitable for freezing.
Tip
If serving as a side for 4, leave out the chickpeas and serve with a high protein main course.
Cost-saving tips
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