Roasted Squash & Chickpea Salad

Preheat the oven 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 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Pick the mint leaves off the stems. Quarter and deseed the lemon(s). In a bowl, whisk together the fig spread, pomegranate syrup, honey, the juice of 2 lemon wedges (or 4 wedges for 4 serving), and a drizzle of olive oil; season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), 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 the remaining lemon wedges. Taste, then season with salt and pepper if desired.

In a large bowl, combine the arugula, cooked chickpeas, roasted squash, and dressing; 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!