Butternut Squash & Black Chickpea Salad

Gluten & Grain Free

Suitable For Paleo Diet

Refined Sugar Free

Butternut Squash & Black Chickpea Salad

4 Servings

30 mins

Easy

This is the salad that looks like it took effort and took none.

Golden roasted butternut squash and courgette, black chickpeas, sweet medjool dates, crunchy walnuts and peppery rocket, finished with soft dollops of goats cheese and a simple balsamic dressing. It's colourful, comforting and satisfying, and it's just as good as a weekday lunch as it is in the middle of the table when friends come over.

It's packed with real, simple ingredients: fibre from the chickpeas and veg, good fats from the walnuts and olive oil, and natural sweetness from the dates. That's exactly the kind of food we love at Nourish. Roast, layer, drizzle, done.

IngredientsMethod

Ingredients

1/2 butternut squash
1 courgette
1 jar black chickpeas
100g soft vegetarian goats cheese (or vegan alternative)
1/2 cup walnuts
1 bag rocket
Extra virgin olive oil
3–4 medjool dates

Dressing

2 tbsp olive oil
1 tbsp balsamic vinegar (or coconut aminos)

Method

Cube the butternut squash and slice the courgette diagonally. Put them in separate baking dishes, drizzle with olive or avocado oil, and season with salt and pepper. Roast at 180°C until soft and slightly golden.
While they roast, remove the pits from the medjool dates and slice them lengthways.
Put half the rocket in a large bowl. Layer half the butternut, chickpeas, courgette, dates and walnuts on top. Repeat the layers.
Finish with dollops of goats cheese, if using.
Mix the dressing ingredients together and season lightly. Drizzle over just before serving.

Make it vegan: swap the goats cheese for a plant-based alternative, or leave it out and add extra walnuts for crunch.

ENJOY!

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Butternut Squash & Black Chickpea Salad

Butternut Squash & Black Chickpea Salad

Ingredients

Method

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