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

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: 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