How To Make Butternut, Chickpea, Feta & Pickled Radish Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 small butternut squash, peeled and cubed
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1 cup pickled radish slices
- 4 cups mixed salad greens
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
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Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
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In a large salad bowl, combine the roasted butternut squash, chickpeas, feta cheese, pickled radish slices, and mixed salad greens.
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In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
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Drizzle the dressing over the salad and toss to combine.
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Serve the salad immediately and enjoy!
Nutrition
- Calories : 287kcal
- Total Fat : 16g
- Saturated Fat : 6g
- Cholesterol : 25mg
- Sodium : 633mg
- Total Carbohydrates : 30g
- Dietary Fiber : 7g
- Sugar : 5g
- Protein : 11g
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