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Butternut Squash Salad with Chickpeas and Feta

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4.7 of 3 votes
October, the month of squash par excellence! There are so many ways to prepare squash and so many types of squash that you could eat it all year round without getting bored.
Butternut squash is one of my favourite squashes and it goes great with feta. Here is a recipe for Butternut Squash Salad with Chickpeas and Feta.
Prep Time 15 minutes
Cook Time 20 minutes
Course Accompagnement, Plat principal
Cuisine International
Servings 4
Calories 264 kcal

Ingredients
  

  • 1/2 Butternut squash preferably the bottom/rounded part of the squash
  • Salad leaves about 250 g (young spinach shoots, mâche, arugula, lettuce)
  • 100 g feta
  • 100 g chickpeas canned, drained
  • 1/2 pomegranate
  • 3 branches of rosemary
  • olive oil
  • salt pepper

For the sauce

  • 1 yoghurt
  • 3 tablespoons hummus homemade if possible
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Tahini
  • Salt
  • Pepper

Instructions
 

Prepare the squash

  • Start by opening the butternut in half by cutting it lengthwise.
  • Using a tablespoon, dig the seed area and remove the seeds and the stringy flesh that surrounds the squash seeds.
  • Peel the butternut squash. Cut it then into strips about 1 cm wide.
  • Place the butternut strips on a baking sheet lined with parchment paper.
  • Add a drizzle of olive oil, salt, pepper and place the rosemary branches on the squash. Bake for 20 minutes at 180 °C.

Prepare the salad

  • Drain the chickpeas and place them as well on a baking sheet lined with parchment paper.
  • Add a drizzle of olive oil, salt and pepper. Bake for 15-20 minutes at 180 °C.
  • Wash and dry the salad.
  • Put the salad in a bowl and add a drizzle of olive oil, a spoonful of lemon juice and a little fleur de sel. Mix well. This sauce should not be the main sauce but serves to enhance the taste of the salad before placing it on the plate.
  • Crumble the feta. For a creamier texture, you can add a tablespoon of yoghurt, taken from the yoghurt used for salad sauce!
  • Seed the pomegranate.
  • Mix yoghurt, hummus, olive oil, lemon juice and Tahini in a blender. Season with salt and pepper. Adjust the taste if necessary.
  • Place the salad on a plate, add the butternut squash strips, chickpeas, pomegranate, sprinkle with feta. Pour the sauce over the whole.
  • Enjoy slightly warm.

Nutrition

Calories: 264kcalCarbohydrates: 28gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 22mgSodium: 345mgPotassium: 542mgFiber: 6gSugar: 9gVitamin A: 10104IUVitamin C: 27mgCalcium: 192mgIron: 2mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!