I’m kind of obsessed with butternut squash these days. Well, perhaps obsessed is an overstatement. I’ll admit then to loving the gorgeous deep-orange (or is it burnt sienna?) color, the firm flesh, and sweet flavor as much as I adore my beloved chickpeas. And, I can’t believe it took me this long to create a salad with both of my favorites. I’m in South Africa now and squash, especially butternut, abounds. It’s the shank of summer, nearing the end, and squash is plentiful. But, you don’t have to be in another continent to enjoy butternut squash; it’s everywhere these days, thankfully! It’s also healthy. Full of phytonutrients, betacarotene, and fiber. Paired with protein-rich chickpeas in this salad, even my hardcore carnivore South African friends are sated. I add a little goat’s milk feta to this salad, but to keep it vegan or if you’re on the first 6 weeks of the Ageless Diet reset, you can skip the feta and still enjoy this gorgeous salad. I add lovely yellow bell peppers (though any color will work), roasted brussels sprouts, and peppery arugula – another nutrient rich powerhouse green that I adore. Fresh herbs round out the salad. It’s an adaptable dish – add the vegetables you love, top it with chicken, or whatever strikes you as delicious. This recipe yields enough food for a hungry family of four or as a side salad for six. The dressing is beyond simple – lemon juice, olive oil, sea salt.
[yumprint-recipe id=’34’]
