Butternut Squash and Roasted Chickpea Salad with fresh Pomegranate

I never make the same salad twice. Salad recipes are more of an inspiration of flavor combinations than a specific guide. I make sure to include elements of sweet, salty, crunchy and creamy. I love to open the fridge and come up with a delicious fusion of leftovers and fresh vegetables. The roasted chickpeas make an awesome snack as well as a salad topping. Pomegranates are very easy to find in the grocery store this time of year. I actually made this salad New Year’s Day and harvested the greens from my North Carolina garden on December 31st!

I dressed this salad with my go-to salad dressing, a basic balsamic vinaigrette. (recipe here) Always tasty no matter the vinegar you choose to use.

Butternut Squash and Roasted Chickpea Salad with fresh Pomegranate

(for 2)

2 large handfuls of mixed greens

1/4 cup roasted chickpeas (recipe here)

1/2 cup roasted butternut squash (see below)

2 Tablespoons fresh pomegranate seeds

1/4 cup fresh goat cheese crumbles

Simple balsamic vinaigrette to taste (recipe here)

Salt and pepper to taste

To roast the butternut squash, preheat oven to 425 degrees. Peel the outside skin and cut the squash in half lengthwise. Scoop out all of the seeds. Cut the squash into 1 inch chunks. Spread out on a roasting pan and drizzle with olive oil and salt and pepper. Roast for 30 minutes stirring halfway through. They are finished when tender and lightly browned.

Put one large handful of lettuce on each plate. sprinkle chickpeas, roasted squash, pomegranate, and goat cheese over the top. Drizzle about 2 tablespoons of vinaigrette on each salad. Salt and Pepper salad to taste.