This vibrant winter salad is a colorful mix of sweet butternut squash, crunchy radicchio, and crispy chickpeas. Perfect for brightening up those chilly days!
With the cozy flavors and crunchy textures, I could eat this salad every day! Plus, roasting the chickpeas adds a fun crunch—who doesn’t love that?🥗
Key Ingredients & Substitutions
Butternut Squash: This creamy squash adds sweetness and a hearty texture. If you can’t find it, sweet potatoes or even acorn squash are great alternatives.
Radicchio: The slightly bitter flavor of radicchio balances well with the sweetness of the squash. If you want something milder, try using spinach or arugula instead.
Chickpeas: They bring protein and crunch to the salad. You can use canned or cooked dried chickpeas. For a fun crunch, try roasted lentils or edamame as a substitute.
Olive Oil: I love using extra virgin olive oil for its rich flavor, but any light oil will do. Avocado oil or grapeseed oil are both good choices.
Maple Syrup or Honey: This is optional but adds a nice touch of sweetness. If you’re avoiding sugar, substitute with agave nectar or omit it altogether for a savory twist.
How Do You Get the Chickpeas Crispy?
Making crispy chickpeas is all about drying them well and using the right temperature. Here’s a quick guide:
- Drain and rinse the chickpeas, then pat them dry with a paper towel. A dry surface helps them crisp up!
- Toss them with oil and spices before roasting. The oil helps them brown and become crunchy.
- Spread them out on the baking sheet in a single layer. Crowding them can lead to steaming instead of roasting.
- Shake the pan halfway through to help them crisp evenly. This keeps them from sticking.
Let them cool for a few minutes after baking—they’ll get even crunchier!
Winter Salad with Butternut Squash, Radicchio & Crispy Chickpeas
Ingredients You’ll Need:
For the Salad:
- 1 medium butternut squash (about 2 lbs), peeled and cut into 1-inch cubes
- 1 head radicchio, chopped or torn into bite-sized pieces
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon maple syrup or honey (optional, for chickpeas)
- 1/4 cup toasted pumpkin seeds or walnuts (optional, for garnish)
For the Dressing:
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 2 tablespoons extra virgin olive oil
How Much Time Will You Need?
This delicious winter salad takes about 15 minutes to prepare and around 50 minutes to cook and assemble. You’ll spend 30 minutes roasting the squash and chickpeas, making it perfect for a cozy night in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure everything roasts nicely and gets that beautiful caramelization.
2. Roast the Butternut Squash:
Take your butternut squash cubes and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss everything until the squash is well coated. Spread them out evenly on the sheet and roast for about 25-30 minutes, flipping halfway through to ensure they cook evenly. You’re aiming for tender, caramelized pieces.
3. Prepare the Crispy Chickpeas:
While the squash is roasting, grab another baking sheet for the chickpeas. Toss them with the remaining 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, pepper, and maple syrup or honey if you’re using it. Spread the chickpeas out in a single layer on the baking sheet. Roast these for about 20-25 minutes, shaking the pan occasionally, until they’re golden and crispy. Once done, take them out and let them cool a bit.
4. Make the Dressing:
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup or honey (if using), and extra virgin olive oil to creates the dressing. Season with salt and pepper to taste. It’s all about making those flavors pop!
5. Assemble the Salad:
In a large bowl, combine the roasted butternut squash, chopped radicchio, and crispy chickpeas. Drizzle the dressing over the salad and toss everything gently to coat. Be careful not to mush the squash!
6. Garnish and Serve:
If you like, sprinkle on some toasted pumpkin seeds or walnuts for an extra crunch. The salad can be served immediately, or you can let it sit for 10 minutes to allow the flavors to meld together.
Enjoy your hearty and flavorful winter salad! It’s not just tasty, but it’s also packed with nutrients to warm you up during those chilly days!
FAQ for Winter Salad with Butternut Squash, Radicchio & Crispy Chickpeas
Can I Use Frozen Butternut Squash for This Recipe?
Yes, frozen butternut squash can be used! Just ensure it’s thawed and drained well to avoid excess moisture, and adjust the roasting time as needed since it might cook faster than fresh squash.
Can I Make This Salad Ahead of Time?
Absolutely! You can roast the butternut squash and chickpeas a day in advance. Just keep them stored separately in airtight containers in the fridge. Combine everything when you’re ready to serve to maintain crispiness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to prevent the salad from getting soggy. Simply toss everything together when you’re ready to enjoy it again!
What Other Vegetables Can I Add?
This salad is versatile! You can add roasted Brussels sprouts, kale, or even diced apples for sweetness. Just make sure to adjust the roasting times for any additional veggies added to keep them tender and flavorful!