Think hearty salad is an oxymoron?
Packed with protein, healthy fats and more nutrients than most green juices, this is the perfect healthy salad recipe for all of you looking for a hearty (but healthy) meal!
Roasted Butternut Squash, Chickpea + Currant Salad Recipe
1 small butternut squash
1 tbsp coconut oil
1 can chickpeas, no salt added
1/4 cup marcona almonds
1/4 cup currants
1/4 cup chopped basil
1/4 cup chopped mint
1/4 tsp salt
1/4 tsp fresh ground black pepper
4 cups arugula
Preheat oven to 350 degrees.
Place the whole butternut squash on a cookie sheet and bake for 30 minutes, or until easily cut.
Remove the squash from the heat and let cool to the touch before cutting in half, discarding the seeds and peeling. Roughly chop the “meat” of the squash and place in a medium pot, over medium heat, with the coconut oil. Continue to stir until the squash is soft. Mash coarsely.
Stir in the drained and rinsed chickpeas and cover until warm throughout. Add the almonds, currants, basil and mint. Season with salt and pepper. Serve over the arugula.