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

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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!

Tips from Home Chefs

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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