START YOUR 10 DAY FREE TRIAL TO BxB SWEAT @ HOME!

AuthorbrookeCategory, DifficultyBeginner

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients:

Chickpea Marinade:
 1 can of chickpeas, drained and rinsed
 1 tbsp extra virgin olive oil
 3 tbsp balsamic vinegar
 2 tsp dried oregano
 1 tsp dried thyme
 1 tsp sea salt
 ½ tsp fresh ground pepper
 ¼ tsp red chili flakes (optional)
Salad Dressing:
 4 tbsp balsamic vinegar
 2 tbsp extra virgin olive oil
 1 tbsp pure maple syrup (or honey), optional
 1 garlic clove, minced
 ½ tsp sea salt
 ½ tsp fresh ground pepper
Salad Components:
 1 butternut squash, peeled and diced
 6 cups dark, leafy greens of choice (baby spinach, kale, spring mix, arugula)
 2 apples, diced (1/2 apple per serving)
 8 tbsp hemp seeds/hearts (about 2 tbsp per serving)
 8 tbsp raw pumpkin seeds (about 2 tbsp per serving)
 4 tbsp rasins (unsulfured)

Directions:

1

Add all of the chickpea marinade ingredients together in a container you can store with a lid. Mix well and toss in chickpeas. Place in the fridge and let marinade a minimum of one hour.

2

Preheat the oven to 425º. Peel and slice the butternut squash and lay evenly on a parchment lined baking sheet. Roast for about 20-30 minutes until tender. Cooked to your liking and allow to cool completely before assembling the containers.

3

Make the salad vinaigrette by adding all of the dressing ingredients to a jar and give it a good shake. For meal prepping, the dressing can be stored on the counter for up to 5 days and used as you assemble the salad components.

4

To assemble the salads, add a big handful of greens each container. Divide the roasted squash and marinated chickpeas between the 4 servings. Add the nuts, seeds, raisins and apple to each salad container, also dividing equally. Add the dressing once you are ready to serve and enjoy.

xoxo,

    Brooke

Ingredients

Chickpea Marinade:
 1 can of chickpeas, drained and rinsed
 1 tbsp extra virgin olive oil
 3 tbsp balsamic vinegar
 2 tsp dried oregano
 1 tsp dried thyme
 1 tsp sea salt
 ½ tsp fresh ground pepper
 ¼ tsp red chili flakes (optional)
Salad Dressing:
 4 tbsp balsamic vinegar
 2 tbsp extra virgin olive oil
 1 tbsp pure maple syrup (or honey), optional
 1 garlic clove, minced
 ½ tsp sea salt
 ½ tsp fresh ground pepper
Salad Components:
 1 butternut squash, peeled and diced
 6 cups dark, leafy greens of choice (baby spinach, kale, spring mix, arugula)
 2 apples, diced (1/2 apple per serving)
 8 tbsp hemp seeds/hearts (about 2 tbsp per serving)
 8 tbsp raw pumpkin seeds (about 2 tbsp per serving)
 4 tbsp rasins (unsulfured)

Directions

1

Add all of the chickpea marinade ingredients together in a container you can store with a lid. Mix well and toss in chickpeas. Place in the fridge and let marinade a minimum of one hour.

2

Preheat the oven to 425º. Peel and slice the butternut squash and lay evenly on a parchment lined baking sheet. Roast for about 20-30 minutes until tender. Cooked to your liking and allow to cool completely before assembling the containers.

3

Make the salad vinaigrette by adding all of the dressing ingredients to a jar and give it a good shake. For meal prepping, the dressing can be stored on the counter for up to 5 days and used as you assemble the salad components.

4

To assemble the salads, add a big handful of greens each container. Divide the roasted squash and marinated chickpeas between the 4 servings. Add the nuts, seeds, raisins and apple to each salad container, also dividing equally. Add the dressing once you are ready to serve and enjoy.

Roasted Butternut Squash and Chickpea Salad Meal Prep

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I am passionate about motivating others to find balance of the body, mind and soul. I help women find their inner strength which will allow them to achieve any fitness goal.

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