Roasted Butternut Squash, Chickpea and Feta Salad
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Looking for a colorful, cozy fall salad? This roasted Butternut Squash, Chickpea, and Feta Salad is one of my favorites. When roasted in the oven, the squash turns tender and slightly caramelized, the chickpeas add a nice crunch, and the feta brings in that salty bite that balances everything out. It’s simple to prepare and tastes just as good warm as it does cold, whether you enjoy it as a main dish or as a hearty side.
Table des matières
A Quick Note Before We Start
This roasted butternut salad has become one of my go-to fall recipes. It’s the perfect dish for those in-between days, when it’s not too cold yet, but you’re craving something seasonal, wholesome, and comforting.
For me, the best way to cook butternut squash is in the oven. Roasting concentrates its flavors and brings out that naturally sweet, caramelized taste. Sometimes I even roast it whole, like in my recipe for Oven-Roasted Butternut with Hazelnuts and Thyme.
Tip: If you’re not yet comfortable with butternut squash, I’ve gathered all my best tips in my article : how to prepare and peel a butternut squash.
Recipe Card
Butternut Squash Salad with Chickpeas and Feta
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Ingredients
- ½ butternut squash medium
- 1 can chickpeas 15 oz, about 1 ½ cups drained
- 2 tbsp olive oil
- 1 pinch smoked paprika
- 4 cups mixed greens arugula, baby spinach, or spring mix—if you can find mâche, feel free to use it too!
- 1/3 cup feta cheese
- 1/3 cup pomegranate seeds
- Salt and pepper
For the dressing
- 2 tablespoons plain yogurt
- 2 tablespoons hummus
- 1 tsp tahini
- 1 tsp lemon juice
- 1 drizzle of olive oil
Instructions
- Preheat oven to 320°F (180 °C), convection oven.
- Slice the butternut squash in half, scoop out the seeds, and cut it into half-moons or cubes (about 1 inch). Spread on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
- Drain and rinse the chickpeas. Spread them on another lined baking sheet, drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper.
- Roast both trays for 20–30 minutes, until the squash is tender and the chickpeas are golden and crispy.
- Meanwhile, prepare the dressing: whisk together the yogurt, hummus, tahini, lemon juice, and olive oil. Season with salt and pepper. If it’s too thick, add a splash of cold water to thin it out.
- Rinse and dry the salad greens. Toss them lightly with 2 tbsp of the dressing.
- Divide the dressed greens onto two plates. Top with roasted squash, crispy chickpeas, pomegranate seeds, and crumbled feta. Drizzle with the remaining dressing and serve warm or cold.
Notes
- Once assembled with the greens and dressing, the salad keeps for 1 day in the fridge in an airtight container.
- The roasted squash and chickpeas can be stored separately for up to 3 days. Reheat briefly in the oven before adding to the salad to bring back their texture.
- The dressing can be made 2 days ahead and stored in a sealed jar in the fridge.
Nutrition
Variation Ideas for Your Butternut Salad
One of the best things about this salad is how easy it is to customize depending on your mood—or simply what you already have on hand. Here are some tasty ideas to switch things up.
- Switch up the dressing: Instead of hummus, try a simple homemade vinaigrette with olive oil and lemon juice for a lighter version.
- Change the veggie base: Swap the butternut squash for roasted sweet potato cubes—they’re just as tender and naturally sweet.
- Try a different cheese: Replace the feta with mini mozzarella balls (bocconcini) for a fresh, creamy twist.
- Replace the chickpeas: If you want extra crunch, add homemade croutons instead of roasted chickpeas.
Add a crunchy topping: Sprinkle with savory granola (yes, granola can be made salty and spiced instead of sweet!) or roasted butternut squash seeds for an extra layer of texture.
More Fall Recipes
- Roasted Butternut Squash with Hazelnuts and Thyme
- Mushroom, Feta and Red Onion Quiche
- Omelette With Chanterelle Mushrooms
- Fig and Fresh Goat Cheese Salad
- Oven-roasted butternut cream soup
FAQ – Roasted Butternut Salad
No, it’s not necessary. The skin of butternut squash is edible and softens once roasted in the oven. Since the squash is used as a topping here, I usually leave the skin on—it saves time and makes prep a lot easier.
I love slicing it into half-moons, they look pretty on the plate. But you can also cut it into 1-inch cubes, which works just as well and roasts evenly.<br>
If you don’t have pomegranate on hand, you can swap it for diced apple, pear, or even a handful of dried fruit like raisins or cranberries. They all bring that same sweet touch that contrasts beautifully with the salty feta.
Yes ! You can roast the squash and chickpeas in advance, then assemble the salad with the feta and greens right before serving.
