Roasted Butternut Squash and Chickpea Salad Meal Prep

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)

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.

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.

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.

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.

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Roasted Butternut Squash and Chickpea Salad Meal Prep

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