Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Moroccan Chickpeas and Roasted Squash Fall Salad
Recipe

27 INGREDIENTS • 7 STEPS • 45MINS

Moroccan Chickpeas and Roasted Squash Fall Salad

4.5
2 ratings
Warm, flavor-packed, light and filling. This Moroccan Chickpea and Roasted Squash Fall Salad is packed with greens, acorn squash, pomegranate seeds, avocado, and an apple Dijon vinaigrette.
Add to plan
logo
Moroccan Chickpeas and Roasted Squash Fall Salad
Save
author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
Warm, flavor-packed, light and filling. This Moroccan Chickpea and Roasted Squash Fall Salad is packed with greens, acorn squash, pomegranate seeds, avocado, and an apple Dijon vinaigrette.
45MINS
Total Time
$1.47
Cost Per Serving
Ingredients
Servings
4
US / Metric
Kale
1 bunch
Kale
washed and patted dry
or Spinach
Avocado
1
Avocado, sliced
Pecans
1/4 cup
Pecans
Acorn Squash
Acorn Squash
1
Acorn Squash, halved, deseeded, sliced
Olive Oil
2 Tbsp
Ground Cumin
1 tsp
Ground Cumin
Garlic Powder
1 tsp
McCormick® Garlic Powder
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Paprika
1/2 tsp
Ground Cardamom
1/4 tsp
Ground Cardamom
Ground Cloves
1/8 tsp
Ground Cloves
Cayenne Pepper
1/8 tsp
Cayenne Pepper
Salt
1 dash
Chickpea
Chickpeas
1 can
(15 oz)
Chickpeas, rinsed, drained
Olive Oil
1 Tbsp
Roasted Cumin Powder
1/2 tsp
Roasted Cumin Powder
Garlic Powder
3 dashes
McCormick® Garlic Powder
Ground Cinnamon
1 dash
Ground Cinnamon
Cayenne Pepper
1 dash
Cayenne Pepper
Dressing
Dijon Mustard
2 Tbsp
Dijon Mustard
Honey
1 tsp
Olive Oil
1/4 cup
Nutrition Per Serving
VIEW ALL
Calories
485
Fat
37.7 g
Protein
9.0 g
Carbs
31.0 g
Add to plan
logo
Moroccan Chickpeas and Roasted Squash Fall Salad
Save
author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Combine acorn squash seasoning. In a small bowl, mix Ground Cumin (1 tsp), McCormick® Garlic Powder (1 tsp), Ground Cinnamon (1/2 tsp), Paprika (1/2 tsp), Ground Ginger (1/4 tsp), Ground Cardamom (1/4 tsp), Ground Cloves (1/8 tsp), Cayenne Pepper (1/8 tsp), Salt (1 dash) and Ground Black Pepper (1 dash).
step 3
Spread out Acorn Squash (1) in a single layer on a lined baking sheet, drizzle with Olive Oil (2 Tbsp) and sprinkle with seasonings, stirring to coat squash. Roast for 30 minutes.
step 3 Spread out Acorn Squash (1) in a single layer on a lined baking sheet, drizzle with Olive Oil (2 Tbsp) and sprinkle with seasonings, stirring to coat squash. Roast for 30 minutes.
step 4
Prepare spiced chickpeas: Heat medium skillet over medium-low heat, add Olive Oil (1 Tbsp). Once oil is hot, add Roasted Cumin Powder (1/2 tsp), Smoked Paprika (1/2 tsp), McCormick® Garlic Powder (3 dashes), Ground Cinnamon (1 dash), Cayenne Pepper (1 dash). Stir and cook until fragrant, about 1 minute.
step 4 Prepare spiced chickpeas: Heat medium skillet over medium-low heat, add Olive Oil (1 Tbsp). Once oil is hot, add Roasted Cumin Powder (1/2 tsp), Smoked Paprika (1/2 tsp), McCormick® Garlic Powder (3 dashes), Ground Cinnamon (1 dash), Cayenne Pepper (1 dash). Stir and cook until fragrant, about 1 minute.
step 5
Add Chickpeas (1 can) and stir to coat with spices. Cook 10 minutes.
step 6
Prepare dressing: In a small bowl, combine Apple Cider Vinegar (2 Tbsp), Dijon Mustard (2 Tbsp), and Honey (1 tsp) slowly whisk in Olive Oil (1/4 cup) until combined.
step 7
Assemble salad with Kale (1 bunch), squash, chickpeas, Avocado (1), Pomegranate Seeds (1/4 cup), Pecans (1/4 cup) and dressing. Enjoy!
step 7 Assemble salad with Kale (1 bunch), squash, chickpeas, Avocado (1), Pomegranate Seeds (1/4 cup), Pecans (1/4 cup) and dressing. Enjoy!
Tags
view more tags
Beans & Legumes
Dairy-Free
Gluten-Free
Brunch
Healthy
Shellfish-Free
Fall
Vegetarian
Mother's Day
Side Dish
Vegetables
Winter
0 Saved
top