Cinnamon Roasted Chickpea & Butternut Squash Salad Recipe

If you’re looking for a salad that combines cozy autumn flavors with vibrant textures and a hint of sweetness, then the Cinnamon Roasted Chickpea & Butternut Squash Salad is here to wow your taste buds. This dish beautifully balances the earthiness of roasted butternut squash and crispy chickpeas with a luscious tahini-maple dressing that ties every bite together. Whether you need an easy weeknight meal or a stunning dish to impress guests, this salad brings warmth, nutrition, and a splash of excitement to your table.

Ingredients You’ll Need

The magic of this Cinnamon Roasted Chickpea & Butternut Squash Salad lies in its simplicity. Each ingredient plays a key role, from the tender sweetness of butternut squash to the peppery crunch of baby kale, creating a symphony of flavors and textures that are as nutritious as they are delicious.

• Chickpeas: One can (15 oz), drained, rinsed, and patted dry to ensure crisp roasting.
• Butternut squash: 2 cups cubed – brings sweetness and a smooth texture once roasted.
• Olive oil: 2 tablespoons to help everything roast beautifully and develop golden edges.
• Cinnamon: 1 teaspoon to add warmth and a subtle spice profile enhancing the sweetness.
• Salt & pepper: To taste, enhancing and balancing the natural flavors.
• Baby kale or mixed greens: 4 cups for a peppery, fresh base that contrasts the roasted elements.
• Tahini: 3 tablespoons, offering a rich, nutty creaminess in the dressing.
• Maple syrup: 2 tablespoons, adding a touch of natural sweetness to the dressing.
• Lemon juice and zest: 2 tablespoons juice plus zest for bright, zesty notes that cut through the richness.
• Water: 1–2 tablespoons to thin the dressing to a perfect drizzle.
• Pinch of salt: In the dressing to round out flavors perfectly.

How to Make Cinnamon Roasted Chickpea & Butternut Squash Salad

Step 1: Preheat the Oven

Begin by heating your oven to 400°F (200°C). To get that lovely, caramelized finish on your squash and chickpeas, place the baking sheet inside your oven while it preheats—this helps create an immediate sizzle when you add your veggies, starting the roasting process off right.

Step 2: Season and Roast

Toss the chickpeas and cubed butternut squash in olive oil, cinnamon, salt, and pepper. Spread them out in a single layer on the hot baking sheet. Roast for 25 to 30 minutes, shaking or stirring halfway through to ensure even cooking. You’ll know they’re done when chickpeas are crispy and the squash edges turn golden and slightly caramelized—this texture contrast is what makes the salad truly irresistible.

Step 3: Whisk up the Dressing

While the roasting works its magic, prepare your dressing by combining tahini, maple syrup, lemon juice, lemon zest, and a pinch of salt in a jar or bowl. Whisk or shake vigorously, then add water a tablespoon at a time until you reach a smooth, pourable consistency. This vibrant dressing brings a zesty sweetness and creaminess that pairs perfectly with the warm roasted ingredients.

Step 4: Assemble Your Cinnamon Roasted Chickpea & Butternut Squash Salad

Lay your baby kale or mixed greens on a serving platter or individual plates, creating a fresh, peppery bed. Top with the warm roasted chickpeas and butternut squash. Drizzle the tahini-maple dressing generously all over, ensuring each bite is luscious and flavorful. If you like, sprinkle pepitas or an extra pinch of cinnamon on top for an added crunch and aroma that feels just right.

How to Serve Cinnamon Roasted Chickpea & Butternut Squash Salad

Garnishes

A sprinkle of toasted pepitas or chopped nuts like walnuts adds a delightful crunch that complements the tender squash and crunchy chickpeas perfectly. Fresh herbs such as parsley or cilantro can bring a pop of green freshness, while a dash of extra cinnamon or smoked paprika on top lifts the aroma and flavor even more.

Side Dishes

This Cinnamon Roasted Chickpea & Butternut Squash Salad pairs wonderfully with grilled chicken or roasted salmon if you want to add protein. It also makes a hearty lunch on its own or alongside a warm bowl of soup for a cozy meal. Simple crusty bread on the side can help soak up the flavorful dressing too – never underestimate the joy of a good slice of bread with this salad!

Creative Ways to Present

Serve this salad in a rustic wooden bowl for a farmhouse vibe or plate it elegantly in shallow dishes for a dinner party. For a fun twist, stuff the roasted chickpeas and squash into pita pockets with greens and dressing, transforming it into a handheld delight. You could also layer it as a colorful parfait in glass jars for a picnic-ready option.

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Roasted Chickpea & Butternut Squash Salad keeps well in an airtight container in the fridge for up to 3 days. To maintain freshness, keep the dressing separate and toss just before serving.

Freezing

You can freeze the roasted butternut squash and chickpeas before assembling the salad. Freeze them in a sealed container for up to a month. Greens should always be added fresh to avoid sogginess, so freeze only the roasted components.

Reheating

When reheating frozen roasted squash and chickpeas, spread them on a baking sheet and warm in the oven at 350°F (175°C) until heated through and crispy again. Add fresh greens and drizzle dressing right before serving for the best texture and flavor.

FAQs

Can I use fresh butternut squash instead of pre-cubed?

Absolutely! Using fresh butternut squash cut into uniform cubes is perfect for this recipe and will roast beautifully. Just make sure to peel and seed it well before cubing.

Is this salad vegan and gluten-free?

Yes, the Cinnamon Roasted Chickpea & Butternut Squash Salad is naturally vegan and gluten-free, making it a great option for many dietary preferences.

Can I substitute baby kale with another green?

Certainly! Mixed greens, spinach, or even arugula work wonderfully and offer different flavor profiles while maintaining the fresh contrast in the salad.

How spicy is the salad? Can I add heat?

This salad is mild with warming cinnamon notes but no real heat. Feel free to add a pinch of cayenne pepper or chili flakes to the chickpea and squash mix before roasting for a spicy kick.

What are some alternative dressings I can try?

If tahini isn’t your favorite, try a simple balsamic vinaigrette, or a yogurt-based lemon dressing for a tangy twist that still complements the roasted flavors beautifully.

Final Thoughts

I can’t recommend trying the Cinnamon Roasted Chickpea & Butternut Squash Salad enough—it’s one of those dishes that feels comforting, fresh, and just downright delicious every time. This salad shows that a handful of simple ingredients, when roasted and dressed thoughtfully, can create a bowl of vibrant flavor and texture you’ll want to come back to again and again. So grab your baking sheet and get ready for a salad that’s sure to become a favorite!

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