August 28, 2024
Food, Mains, Nutrition, Savoury

Squash, Avocado & Chickpea Salad

This roasted butternut squash salad with avocado, beetroot and chickpeas is always a crowd-pleaser, especially if you don’t consider yourself a ‘salad person’. It’s hearty, satiating and full of flavour, as well as contrasting textures from the soft cubes of squash to the pumpkin seeds providing an element of crunch.

This recipe can be served as a main course or a side dish, as it ticks all the boxes: protein, complex carbs, healthy fats and plenty of gut-healthy fibre. Beetroots gets their deep colour from being jam-packed with antioxidants, while avocado is packed with essential nutrients, from B vitamins and folate to potassium and magnesium. The salad is finished with tangy lemon juice, rich in vitamin C, and polyphenol-rich extra virgin olive oil.

This salad is a great example of how eating seasonally can bring more variety, colour and nutrients to your plate. If you want to make the most of seasonal produce throughout the year, you’ll also love my 6 Reasons To Eat With The Seasons eBook, packed with practical tips and delicious recipes to help you eat more seasonally.

If you like this Squash, Avocado and Chickpea Salad, I think you’ll LOVE my Stuffed Sweet Potatoes with Chickpeas and Carrot Chickpea Patties.

📸 If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations! 📷

Serves about 6 people

Ingredients:

1 medium butternut squash
4 pre-cooked beetroots
2 tin (400g each) chickpeas
2 avocados
¼ cup pumpkin seeds
Juice of 1 whole lemon
¼ cup extra virgin olive oil
1 tsp dried thyme
1 tsp sea salt
¼ tsp black pepper

Method:

Preheat the oven to 200 C and line a large baking tray with parchment paper.
Cut the butternut squash into cubes, removing the seeds. Place the butternut squash cubes on the baking tray and drizzle with 3 tbsp olive oil, thyme sea salt and pepper.
Toss until all squash cubes are coated, then roast for 35 minutes.
Remove from the oven and leave to cool slightly. Meanwhile cut the beetroots into quarters and cut the avocados into chunks.
Drain the chickpeas in a sieve and rinse under tap water.
Assemble the salad by mixing all ingredients – the roasted squash, beetroot, avocado, chickpeas and pumpkin seeds.
Toss to combine, then squeeze over the lemon juice and drizzle the remaining olive oil. Mix again and serve.

📸 If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations! 📷

If you’re interested in working together to optimise your nutrition and overall wellbeing, please get in contact via Consultations.

For more savoury meal ideas, check these recipes out:

Eli Brecher

Squash, Avocado & Chickpea Salad