Simple Supper: Roasted Butternut Squash & Chickpea Salad

Boy, winter vegetables pack in so much flavor! Most look less than exciting in shades of pale yellow, dusty brown, and bleak green, but with a bit of coaxing these guys are so flavorful. Rooting around trying to find other ways of approaching these veggies I found a recipe on smitten kitchen. Using a hearty winter vegetable or legumes as the base of your salad (as opposed to leafy greens) gives you a substantial but light meal. I love using this trick for "left over nights." I always keep a few cans of chickpeas & kidney beans on had for such occasions.

Roasted Butternut Squash & Chickpea Salad, serves 3 - 4

adapted from SK & Casa Moro

1 medium butternut squash, peeled, seeded & cubed

3 - 4 cloves garlic, minced

1 tbsp. olive oil

1/4 of a red onion, sliced

1 15. oz. can chickpeas, drained & rinsed

1/4 c. fresh flat leaf parsley, coarsely chopped

1/4 c. raw sunflower seeds, shelled

1 scallion, minced

salt and pepper to taste

Cool Yogurt Dressing

1 tbsp. dijon mustard

1 tbsp. low fat plain yogurt

1/2 lemon, juiced

1/4 tbsp. olive oil

salt and pepper to taste

For Salad:

Preheat your oven to 450F. While the oven is heating, peel and chop your squash. Mince your garlic. Dress a baking sheet with parchment paper or foil. Toss the squash in the garlic, olive oil, salt, & pepper until coated. Spread the squash evenly over the baking sheet and roast for 25 - 30 minutes, or until browned slightly.

Let the squash cool. Meanwhile, rinse the chickpeas and toss them in a large salad bowl. Combine the sliced red onion, scallion, sunflower seeds, & parsley. Finally, add the squash & dress the salad.

For Dressing:

Combine all ingredients in a small jar & shake vigorously.

Note:

For an even heartier salad, grill a chicken breast, slice it in 1" thick strips and add to the mix.