5 peeled and pre-cooked beets (or roast beets yourself), chopped
1 (15 oz.) can chickpeas, rinsed and drained
1 pint cherry or plum tomatoes, halved
1/3 cup extra-virgin olive oil, plus 2 tablespoons
1/4 cup freshly squeezed orange juice
kosher salt and freshly ground pepper, to taste
Instructions
Preheat oven to 400 F.
Toss cubed butternut squash with 2 tablespoons
olive oil and season generously with salt and
pepper.
Spread out on a baking sheet in an even layer
and bake for 45-50 minutes, or until fork
tender.
Transfer butternut squash to a large (serving)
bowl and add chopped beets, arugula and halved
tomatoes. Add in crumbled feta and chickpeas.
In a small bowl or glass, whisk together olive oil
and orange juice until combined.
Drizzle salad dressing over peas and vegetables
and gently toss together until everything is
coated.
Taste and adjust seasoning, if necessary, and
serve immediately. Note- if roasting beets at
home, place beets in a baking dish and 1/2 cup
water. Cover with aluminum foil and bake at 400
F for 50-60 minutes, or until fork tender. Let
cool before peeling.
Originally Submitted
3/7/2016
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