Roasted Squash & Chickpea Salad with Feta Cheese & Spicy Sour Cherry Dressing

Roasted Squash & Chickpea Salad

with Feta Cheese & Spicy Sour Cherry Dressing

30 MIN
$16.99 2-4 Servings
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From the Test Kitchen

As autumn begins, we're calling on one of our favorite seasonal ingredients to star in this hearty salad: delicata squash. You'll roast the squash until deliciously sweet and tender, then toss it with crisped chickpeas, arugula, and a spicy dressing before topping it all with crumbly feta, dried cherries, and mint.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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fresh
ingredients
Roasted Squash & Chickpea Salad with Feta Cheese & Spicy Sour Cherry Dressing
Title
  • 1 Delicata Squash
  • 4 oz Arugula
  • 1 15.5-Oz Can Chickpeas
  • 1 bunch Mint
  • 1½ oz Feta Cheese
  • 3 Tbsps Dried Tart Cherries
  • 1 Lemon
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Sour Cherry Spread
  • 1 Tbsp White Balsamic Vinegar
  • 2 cloves Garlic
step-by-step
instructions
1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; scoop out and discard the pulp and seeds, then medium dice. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the dressing

Meanwhile, drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; remove the seeds. In a bowl, combine the sour cherry spread, vinegar, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Pick the mint leaves off the stems. 

3 Cook the chickpeas

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the chopped garlic. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Carefully stir in the juice of 1 lemon half (you will have extra). Taste, then season with salt and pepper if desired. 

4 Make the salad & serve your dish

In a large bowl, combine the arugula, cooked chickpeas, roasted squash, and enough of the dressing to coat; season with salt and pepper. Toss to coat. Serve the salad topped with the cherries, feta (crumbling before adding), and mint leaves (tearing just before adding). Enjoy!

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Roasted Squash & Chickpea Salad

1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; scoop out and discard the pulp and seeds, then medium dice. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the dressing

Meanwhile, drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; remove the seeds. In a bowl, combine the sour cherry spread, vinegar, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Pick the mint leaves off the stems. 

3 Cook the chickpeas

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the chopped garlic. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Carefully stir in the juice of 1 lemon half (you will have extra). Taste, then season with salt and pepper if desired. 

4 Make the salad & serve your dish

In a large bowl, combine the arugula, cooked chickpeas, roasted squash, and enough of the dressing to coat; season with salt and pepper. Toss to coat. Serve the salad topped with the cherries, feta (crumbling before adding), and mint leaves (tearing just before adding). Enjoy!

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