Cinnamon Roasted Chickpea & Butternut Squash Salad Recipe
A warm and vibrant Cinnamon Roasted Chickpea & Butternut Squash Salad featuring crispy spiced chickpeas and tender caramelized butternut squash over a bed of fresh baby kale, complemented by a luscious maple tahini dressing. Perfect for a nourishing lunch or light dinner with a wonderful blend of sweet, savory, and tangy flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) chickpeas, drained & rinsed, patted dry
- 2 cups cubed butternut squash
- 2 tbsp olive oil
- 1 tsp cinnamon
- Salt & pepper, to taste
- 4 cups baby kale (or mixed greens)
Dressing
- 3 tbsp tahini
- 2 tbsp maple syrup
- 2 tbsp lemon juice (plus zest for extra zing)
- 1–2 tbsp water (to thin)
- Pinch of salt
Instructions
- Preheat Oven: Heat your oven to 400°F (200°C). For enhanced caramelization, place a baking sheet in the oven while it preheats to get it hot.
- Season & Roast: In a bowl, toss the chickpeas and cubed butternut squash with olive oil, cinnamon, and a generous pinch of salt and pepper. Spread them evenly in a single layer on the preheated baking sheet. Roast for 25–30 minutes, shaking the pan halfway through, until the chickpeas become crisp and the squash edges turn golden brown.
- Make Dressing: In a small jar or bowl, whisk together tahini, maple syrup, lemon juice, and a pinch of salt. Gradually add 1 to 2 tablespoons of water to achieve a smooth, pourable consistency.
- Assemble Salad: Lay the baby kale on serving plates or a large platter. Top with the warm roasted butternut squash and chickpeas. Drizzle generously with the maple tahini dressing. Optionally, garnish with pepitas or an extra sprinkle of cinnamon for a beautiful flair.
Notes
- For a nuttier flavor, toast the pepitas before garnishing.
- If you prefer a spicier salad, add a pinch of cayenne or smoked paprika to the chickpeas before roasting.
- This salad can be served warm or at room temperature.
- Use fresh lemon zest in the dressing to brighten the flavors.
- Store leftovers separately to keep greens crisp and reheat chickpeas gently in the oven.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 290 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Cinnamon Roasted Chickpeas, Butternut Squash Salad, Maple Tahini Dressing, Vegan Salad, Warm Fall Salad
