Roast Squash, Feta & Chickpea Salad
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Total: 45 mins
This seasonal salad folds sweet roasted hunks of butternut squash and red onion wedges with tangy mustard and garlic-dressed chickpeas. Finished with fresh, peppery rocket and savoury crumbles of creamy feta.
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563 kcal
(per portion)
Ingredients you'll need
  • 1 butternut squash
  • 1 red onion
  • 400g tin of chickpeas
  • 1 tbsp cider vinegar
  • 1 garlic clove
  • 1 tsp Dijon mustard
  • 120g feta
  • 50g rocket
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
You'll need
  • Roasting tin
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the squash and slice it in half. Scoop out the seeds (see our tip below) and slice the squash into small chunks. Peel the red onion and cut it into thick wedges. Add the squash and onion to a large roasting tin and toss with 1 tbsp olive oil and a little salt and pepper. Slide into the oven and roast for 30-40 mins, turning halfway, till tender and slightly browned at the edges.

  • 2.

    Meanwhile, drain and rinse the chickpeas and shake them dry. Tip them into a large bowl. Peel and grate in the garlic. Add 1 tsp Dijon mustard, 1 tbsp cider vinegar and 1 tbsp olive oil. Season with salt and pepper and stir to mix.

  • 3.

    When the squash and onion have roasted, tip them into the bowl of chickpeas. Crumble in the feta and add the rocket. Fold the salad together and serve straight away.

This recipe is from
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