Cinnamon Roasted Chickpea & Butternut Squash Salad Recipe
If you’re craving a dish that bursts with warmth, vibrant color, and just the right touch of sweetness, the Cinnamon Roasted Chickpea & Butternut Squash Salad is going to become your new favorite. This salad perfectly balances the hearty crunch of roasted chickpeas with the tender, caramelized butternut squash, all kissed by fragrant cinnamon and brightened with a creamy tahini dressing. It’s simple enough for weeknight dinners but special enough to impress guests, delivering comfort and nutrition in every bite.
Ingredients You’ll Need
Gathering these ingredients is easy, but each one plays a crucial role in creating the wonderful flavors and textures of this salad. From the sweetness of the butternut squash to the earthiness of tahini, every item has a story to tell on your plate.
- Chickpeas (1 can, 15 oz): The star protein of the salad, providing a crispy, satisfying crunch once roasted.
- Butternut squash (2 cups, cubed): Adds a velvety, sweet creaminess that contrasts beautifully with the chickpeas.
- Olive oil (2 tbsp): Essential for roasting, it helps caramelize the squash and crisp the chickpeas for that perfect texture.
- Cinnamon (1 tsp): A fragrant spice that brings warmth and a hint of sweetness to the roasted veggies.
- Salt & pepper: Balances and enhances all the natural flavors.
- Baby kale or mixed greens (4 cups): Offers a fresh, slightly bitter base to balance the roasted ingredients.
- Tahini (3 tbsp): Creates a rich, nutty dressing that ties the whole dish together.
- Maple syrup (2 tbsp): Adds gentle sweetness to the dressing, complementing the cinnamon.
- Lemon juice (2 tbsp) and zest: Brightens the salad with fresh, zesty notes.
- Water (1–2 tbsp): Used to thin the dressing to a perfect drizzle consistency.
- Optional garnish: Pepitas or a sprinkle of cinnamon for extra flair and crunch.
How to Make Cinnamon Roasted Chickpea & Butternut Squash Salad
Step 1: Preheat the Oven
Start by heating your oven to 400°F (200°C). For that extra caramelized finish, place your baking sheet inside the oven as it warms up. This simple trick ensures your butternut squash and chickpeas sizzle to perfection the moment they hit the pan.
Step 2: Season and Roast
In a bowl, gently toss the drained chickpeas and cubed butternut squash with olive oil, cinnamon, salt, and pepper. Spread everything out in a single layer on the hot baking sheet you prepared. Roast them for 25 to 30 minutes, shaking the pan halfway through to encourage even cooking. You’ll know they’re done when the chickpeas turn crispy and golden, and the butternut squash edges caramelize beautifully.
Step 3: Make the Dressing
While the veggies roast, whisk together tahini, maple syrup, lemon juice, lemon zest, and a pinch of salt. Add water 1 tablespoon at a time, stirring until the dressing is smooth and pourable. This luscious, creamy dressing perfectly balances the natural sweetness and spice of the roasted ingredients.
Step 4: Assemble Your Cinnamon Roasted Chickpea & Butternut Squash Salad
Lay a bed of fresh baby kale or mixed greens on your serving plates or a large platter. Pile on the warm, roasted chickpeas and butternut squash, letting their irresistible aroma fill your kitchen. Drizzle the creamy tahini dressing generously over the top. Finish with a sprinkle of pepitas for crunch or a dusting of cinnamon to highlight those cozy flavors.
How to Serve Cinnamon Roasted Chickpea & Butternut Squash Salad
Garnishes
Adding garnishes makes this salad truly shine. Toasted pepitas or pumpkin seeds add extra crunch and a nutty flavor that complements the tahini dressing. If you’re a spice lover, a light sprinkle of extra cinnamon or smoked paprika can elevate the depth of flavor even more.
Side Dishes
This salad stands beautifully on its own as a nourishing meal, but it also pairs wonderfully with warm crusty bread, a tangy yogurt dip, or a side of roasted root vegetables. For a heartier feast, serve alongside grilled chicken or roasted salmon to balance the plant-powered elements.
Creative Ways to Present
For a casual family dinner, arrange the salad in a large bowl and encourage everyone to dig in. For an elegant touch, plate individual servings with a careful drizzle of dressing and a few extra roasted chickpeas artistically placed on top. You can even turn this salad into a colorful grain bowl by adding cooked quinoa or farro underneath the greens.
Make Ahead and Storage
Storing Leftovers
Leftover Cinnamon Roasted Chickpea & Butternut Squash Salad keeps well in an airtight container in the refrigerator for up to 3 days. Store the dressing separately if possible to maintain the fresh texture of the greens and crispness of the chickpeas.
Freezing
While the roasted chickpeas and butternut squash freeze well, the greens do not fare as nicely. If you want to freeze components, keep them separate: freeze the roasted veggies in a freezer-safe container for up to 2 months and add the greens fresh when ready to eat.
Reheating
To reheat leftovers, warm the roasted chickpeas and butternut squash gently in an oven or skillet to crisp them back up. Add fresh greens and drizzle the tahini dressing just before serving for the best flavors and textures.
FAQs
Can I use fresh pumpkin instead of butternut squash?
Absolutely! Fresh pumpkin can work beautifully; just make sure to cube it into similar sizes and watch the roasting time since pumpkin might cook a bit faster.
What can I substitute for tahini in the dressing?
If tahini isn’t your thing, you can use almond butter or sunflower seed butter for a different but equally creamy flavor. Adjust the lemon and water to get the desired consistency.
Is this salad vegan and gluten-free?
Yes, this entire Cinnamon Roasted Chickpea & Butternut Squash Salad is naturally vegan and gluten-free, making it perfect for a variety of dietary preferences.
Can I make this salad ahead of a party?
You can prepare the roasted chickpeas and butternut squash ahead and keep them warm in a low oven, but toss the salad and dressing just before serving to keep everything fresh and crisp.
How spicy is this salad?
The cinnamon adds warmth but no heat, so it’s mild and comforting rather than spicy. You can add chili flakes to the roasting mix if you want a gentle kick.
Final Thoughts
There’s something truly magical about the Cinnamon Roasted Chickpea & Butternut Squash Salad—it’s the kind of dish that feels like a warm hug on a plate. Whether you’re looking for a nourishing lunch, a standout side, or a cozy dinner, this salad delivers on flavor, texture, and heart. I hope you give it a try soon and that it becomes a beloved staple in your kitchen, just like it has in mine!
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Cinnamon Roasted Chickpea & Butternut Squash Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Cinnamon Roasted Chickpea & Butternut Squash Salad that combines warm, spiced roasted chickpeas and butternut squash with fresh baby kale, all drizzled with a creamy maple-tahini dressing. This salad offers a perfect balance of sweet, savory, and tangy flavors, making it a wholesome and satisfying meal suitable for lunch or dinner.
Ingredients
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: Preheat your oven to 400°F (200°C). For extra caramelization and crispy results, place a baking sheet inside the oven while it heats.
- Season & Roast: In a bowl, toss the drained and dried chickpeas and cubed butternut squash with olive oil, cinnamon, salt, and pepper until evenly coated. Carefully spread the mixture in a single layer on the hot baking sheet. Roast in the oven for 25–30 minutes, shaking the baking sheet halfway through to ensure even cooking. The chickpeas should be crisp, and the edges of the squash should be golden.
- Make Dressing: In a small bowl or jar, whisk together tahini, maple syrup, lemon juice, and a pinch of salt. Gradually add water, one tablespoon at a time, until the dressing is smooth and pourable.
- Assemble Salad: Arrange the baby kale or mixed greens on serving plates or a large platter. Top with the warm roasted chickpeas and butternut squash. Drizzle the maple-tahini dressing generously over the salad. Garnish with pepitas or an extra sprinkle of cinnamon if desired for an added touch of flavor and texture.
Notes
- For extra crunch, sprinkle toasted pepitas (pumpkin seeds) on top before serving.
- If you prefer a milder cinnamon flavor, start with 1/2 teaspoon and adjust to taste.
- This salad can be served warm or at room temperature.
- Use fresh lemon zest in the dressing to enhance the citrus aroma.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat chickpeas and squash separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: cinnamon roasted chickpeas, butternut squash salad, tahini dressing, healthy salad, vegetarian salad, maple syrup dressing, kale salad, autumn salad
