Roasted Cauliflower Pumpkin Chickpea Salad
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Roasted pumpkin and cauliflower come together with crunchy chickpeas and fresh greens in this vibrant salad. Perfect as a warm cauliflower salad or chilled for a refreshing pumpkin salad with chickpeas, it’s easy, healthy, and delicious!note - ingredients can be approximate.
Equipment
Ingredients
Roast Pumpkin, Cauliflower, Chickpea Salad
- 500 g (1 lb) pumpkin, approx.¼, See note 1
- 500 g (1 lb) head cauliflower, approx.1
- 400 g (14 oz) chickpeas, 1 tin, drained and pat dry
- 15 ml (1 tablespoon) olive oil
- 5 g (1 tablespoon) cumin
- 5 g (1 tablespoon) garlic powder
- salt and pepper, to taste
- 200 g (7 oz) spinach, or leafy greens
- 100 g (½ cups) blueberries
- 50 g (¼ cups) feta
Maple Balsamic Dressing
- 30 ml (2 tablespoon) balsamic vinegar
- 30 ml (2 tablespoon) olive oil
- 15 ml (1 tablespoon) maple syrup
- 5 g (1 teaspoon) dijon mustard
- 3 basil leaves, finely diced
- 1 garlic cloves, finely diced or crushed
Instructions
Prepare
- Preheat the oven to 200°C (400°F)
- Thinly slice 500 g (1 lb) pumpkin. Cut 500 g (1 lb) head cauliflower into florets.
- Dice: 3 basil leaves and 1 garlic cloves. Mix together with 30 ml (2 tablespoon) balsamic vinegar, 30 ml (2 tablespoon) olive oil, 15 ml (1 tablespoon) maple syrup, 5 g (1 teaspoon) dijon mustard until combined.
Roast
- Arrange 500 g (1 lb) pumpkin, 500 g (1 lb) head cauliflower, 400 g (14 oz) chickpeas on a baking tray. Drizzle with 15 ml (1 tablespoon) olive oil, 5 g (1 tablespoon) cumin, 5 g (1 tablespoon) garlic powder, salt and pepper.
- Roast for 25-30 minutes, turning halfway. Allow to cool slightly.
Assemble
- In a large bowl, layer 200 g (7 oz) spinach as the base for the salad. Top with 500 g (1 lb) pumpkin, 500 g (1 lb) head cauliflower, 400 g (14 oz) chickpeas, 100 g (½ cups) blueberries, 50 g (¼ cups) feta
- When ready to serve, drizzle your dressing over.
Notes
Note 1 - Pumpkin
I used a butternut pumpkin which gave the crescent shapes. But you could use kent or any other pumpkin or squash that is in season. Cooking times may need to be adjusted depending on the thickness you cut and the type of vegetable.
Serve with
Proteins - Chicken, Salmon, Pork, Turkey
Storing
Store the salad components separately in airtight containers in the fridge for up to 3-4 days to keep them fresh. Keep the leafy greens and dressing apart from the roasted veggies and chickpeas until just before serving to prevent sogginess. You could use a "layering" technique where the dressing is placed at the bottom and then adding heaviest/wettest to lightest ingredients
Nutrition
Calories: 217kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 126mgPotassium: 751mgFiber: 7gSugar: 8gVitamin A: 9059IUVitamin C: 52mgCalcium: 141mgIron: 4mg
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