Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients:
Chickpea Marinade:
1can of chickpeas, drained and rinsed
1tbspextra virgin olive oil
3tbspbalsamic vinegar
2tspdried oregano
1tspdried thyme
1tspsea salt
½tspfresh ground pepper
¼tspred chili flakes (optional)
Salad Dressing:
4tbspbalsamic vinegar
2tbspextra virgin olive oil
1tbsppure maple syrup (or honey), optional
1garlic clove, minced
½tspsea salt
½tspfresh ground pepper
Salad Components:
1butternut squash, peeled and diced
6cupsdark, leafy greens of choice (baby spinach, kale, spring mix, arugula)
2apples, diced (1/2 apple per serving)
8tbsphemp seeds/hearts (about 2 tbsp per serving)
8tbspraw pumpkin seeds (about 2 tbsp per serving)
4tbsprasins (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:
1can of chickpeas, drained and rinsed
1tbspextra virgin olive oil
3tbspbalsamic vinegar
2tspdried oregano
1tspdried thyme
1tspsea salt
½tspfresh ground pepper
¼tspred chili flakes (optional)
Salad Dressing:
4tbspbalsamic vinegar
2tbspextra virgin olive oil
1tbsppure maple syrup (or honey), optional
1garlic clove, minced
½tspsea salt
½tspfresh ground pepper
Salad Components:
1butternut squash, peeled and diced
6cupsdark, leafy greens of choice (baby spinach, kale, spring mix, arugula)
2apples, diced (1/2 apple per serving)
8tbsphemp seeds/hearts (about 2 tbsp per serving)
8tbspraw pumpkin seeds (about 2 tbsp per serving)
4tbsprasins (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.
Notes
Roasted Butternut Squash and Chickpea Salad Meal Prep
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.
