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Chickpea and Butternut Squash Salad

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Chickpea and Butternut Squash Salad

2 from 3 votes
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Course: Salad
Cuisine: American
Keyword: Chickpea and Butternut Squash Salad
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 567kcal


  • 15 ounce chickpeas (garbanzo beans), canned
  • 2 lb butternut squash
  • 3 tablespoon olive oil
  • 3/4 teaspoon garam masala spice
  • 1/2 teaspoon curry powder
  • 3/4 teaspoon salt
  • 1 cup quinoa, uncooked
  • 2 cup arugula
  • 3/4 cup cranberries, dried
  • 1 medium lemon
  • 1 medium orange
  • 1/8 teaspoon black pepper, ground


  • Preheat oven to 400° F. Drain and rinse chickpeas.
  • On a rimmed baking sheet, toss the butternut squash, chickpeas, 1 tablespoon olive oil, garam masala, curry powder, and 1/2 teaspoon salt.
  • Roast for about 30 minutes until butternut squash is soft and chickpeas are crispy.
  • Meanwhile, cook quinoa as directed on package. Once finished cooking, remove from heat and fluff with a fork.
  • Add the roasted butternut squash and chickpeas to the quinoa, along with the arugula, dried cranberries, juice of the lemon, juice of the orange, and remaining olive oil.
  • Season with remaining salt and pepper, and toss to combine.
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Calories: 567kcal | Carbohydrates: 101g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 754mg | Fiber: 17g | Sugar: 28g

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