Articles & Recipes

Gluten-Free Warm Butternut Squash Salad with Crispy Chickpeas

April 20, 2018

This warm salad combines the best flavors and textures, with complementary exotic nuances. Sweet roasted squash, tart cranberries and earthy quinoa are irresistible partners for crispy, Indian-spiced chickpeas and citrus yogurt.

Ingredients Makes 8 side-dish or 4 main-dish servings

1 large butternut squash, cut into 1-inch (2.5 cm) cubes 1
1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained, rinsed and patted dry 1
2 tsp mild curry powder 10 mL
11⁄2 tsp garam masala 7 mL
3 tbsp extra virgin olive oil, divided 45 mL
Fine sea salt and freshly cracked black pepper
1 cup plain yogurt 250 mL
2 tbsp freshly squeezed lemon juice, divided 30 mL
3 cups cooked red or white quinoa, cooled 750 mL
2⁄3 cup dried cranberries 150 mL
1⁄2 cup packed fresh mint leaves, chopped 125 mL
1 tbsp finely grated orange zest 15 mL
1⁄4 cup freshly squeezed orange juice 60 mL
6 cups packed baby arugula leaves 1.5 L

Instructions

Prep
  • Preheat oven to 400°F (200°C)
  • Large rimmed baking sheet, lined with foil and sprayed with nonstick cooking spray
  1. In a large bowl, combine butternut squash, chickpeas, curry powder, garam masala and 2 tbsp (30 mL) of the oil. Season with salt and pepper. Spread in a single layer on prepared baking sheet. Roast in preheated oven for 35 to 40 minutes, stirring occasionally, until squash is tender and chickpeas are crispy. Let cool in pan for 10 minutes.
  2. In a small bowl, combine yogurt and 1 tbsp (15 mL) of the lemon juice.
  3. In a large bowl, combine squash mixture and quinoa. Add cranberries, mint, orange zest, orange juice, the remaining oil and the remaining lemon juice, gently tossing to combine. Season to taste with salt and pepper.
  4. In a large bowl, combine squash mixture and quinoa. Add cranberries, mint, orange zest, orange juice, the remaining oil and the remaining lemon juice, gently tossing to combine. Season to taste with salt and pepper.
  5. Arrange arugula on a large rimmed platter or in bowls. Spoon quinoa mixture on top. Drizzle with some of the yogurt mixture and serve the rest on the side.

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