Butternut Squash Salad

This delightful dish showcases the best of the autumn season with its creamy butternut squash, earthy chickpeas, and sun-dried tomatoes that add a burst of Mediterranean sunshine. Complementing these ingredients are the crisp and slightly bitter endives, which not only provide a satisfying crunch but also deliver a range of health benefits, including essential vitamins and fiber. So, let’s get right into it!

Ingredients

Main:
- 300 g butternut squash
- 1 tsp Herbs de Provence
- 150 g chickpeas (canned)
- 5-6 sun-dried tomatoes
- 2 endives
- Salt & pepper to taste
For the dressing:
- 1 Tbsp whole-grained mustard
- 2 Tbsp olive oil
- 1 Tbsp agave syrup
- 1 tsp apple cider vinegar
- 2 Tbsp water

Cooking instructions. Step by step

- Begin by peeling the butternut squash and cutting it into cubes.
- Transfer the squash cubes to an oven tray lined with parchment paper. Season them with Herbs de Provence, salt, pepper, and a drizzle of olive oil.
- Mix well to evenly coat the squash, then bake in the oven at 220 degrees Celsius for 10 minutes.
- After the initial 10 minutes, add the canned chickpeas on top of the squash and continue baking for an additional 10-15 minutes until everything is tender and slightly golden.
- While the veggies are roasting, prepare the dressing: In a bowl, mix the whole-grain mustard with olive oil for about 30 seconds until you achieve a thick paste. Add agave syrup, apple cider vinegar, and water. Mix well until the sauce reaches your desired consistency.
- Cut the endives into thin strips.
- Place the sliced endives into a large bowl.
- Top them with the sliced sun-dried tomatoes and the roasted veggies.
- Drizzle the wonderful dressing over the salad.
- Mix everything well, ensuring the dressing coats all the ingredients evenly.
- Your perfect salad is now ready to enjoy! Bon appétit!