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Warm Butternut Squash Salad with Crispy Chickpeas

By Camilla Saulsbury

Warm Butternut Squash Salad with Crispy Chickpeas

Quinoa is also an excellent source of magnesium, folate, phosphorus, iron and fiber, so it’s an ideal ingredient for vegans, vegetarians and flexitarians. And because it’s gluten-free, it’s an extremely valuable ingredient for anyone affected by gluten intolerance. 

Camilla Saulsbury, author of 500 Best Quinoa Recipes, has worked her culinary magic once again to create mouthwatering quinoa recipes suitable for every meal and occasion, making this collection a must-have addition to any home kitchen.


This warm salad combines several of fall’s best flavors and textures, with complementary exotic nuances. Sweet roasted squash, tart cranberries and earthy quinoa are irresistible partners for crispy, Indian-spiced chickpeas and citrus yogurt.

     Preheat oven to 400°F (200°C)

     Large rimmed baking sheet, lined with foil and sprayed with nonstick cooking spray


1     large butternut squash, cut into 1-inch      1

     (2.5 cm) cubes

1     can (14 to 19 oz/398 to 540 mL) chickpeas,      1

     drained, rinsed and patted dry

2 tsp     mild curry powder     10 mL

11⁄2 tsp     garam masala     7 mL

3 tbsp     extra virgin olive oil, divided     45 mL

     Fine sea salt and freshly cracked black pepper

1 cup     plain yogurt     250 mL

2 tbsp     freshly squeezed lemon juice, divided     30 mL

3 cups     cooked red or white quinoa, cooled      750 mL

2⁄3 cup     dried cranberries     150 mL

1⁄2 cup     packed fresh mint leaves, chopped     125 mL

1 tbsp     finely grated orange zest     15 mL

1⁄4 cup     freshly squeezed orange juice     60 mL

6 cups     packed baby arugula leaves     1.5 L


1.     In a large bowl, combine butternut squash, chickpeas, curry powder, garam masala and 2 tbsp (30 mL) of the oil. Season with salt and pepper. Spread in a single layer on prepared baking sheet. Roast in preheated oven for 35 to 40 minutes, stirring occasionally, until squash is tender and chickpeas are crispy. Let cool in pan for 10 minutes.

2.     In a small bowl, combine yogurt and 1 tbsp (15 mL) of the lemon juice.

3.     In a large bowl, combine squash mixture and quinoa. Add cranberries, mint, orange zest, orange juice, the remaining oil and the remaining lemon juice, gently tossing to combine. Season to taste with salt and pepper.

4.     Arrange arugula on a large rimmed platter or in bowls. Spoon quinoa mixture on top. Drizzle with some of the yogurt mixture and serve the rest on the side.


Makes 8 side-dish or 4 main-dish servings