4Caramelize butternut squash and shallot in the oven with olive oil.
5Caramelize butternut squash and shallot in the oven with olive oil.
6Caramelize butternut squash and shallot in the oven with olive oil.
7While squash roasts, add olive oil, apple cider vinegar, maple syrup, Dijon, and garlic to a jar and shake until emulsified to make the cider vinaigrette.
8While squash roasts, add olive oil, apple cider vinegar, maple syrup, Dijon, and garlic to a jar and shake until emulsified to make the cider vinaigrette.
9While squash roasts, add olive oil, apple cider vinegar, maple syrup, Dijon, and garlic to a jar and shake until emulsified to make the cider vinaigrette.
10Combine the roasted squash with tender leafy greens, chickpeas, plant-based feta, and the roasted pecans.
11Combine the roasted squash with tender leafy greens, chickpeas, plant-based feta, and the roasted pecans.
12Combine the roasted squash with tender leafy greens, chickpeas, plant-based feta, and the roasted pecans.
Ingredients
butternut squash
butternut squash
butternut squash
shallot
shallot
shallot
olive oil
olive oil
olive oil
garlic rosemary pecans
garlic rosemary pecans
garlic rosemary pecans
tender leafy greens
tender leafy greens
tender leafy greens
chickpeas
chickpeas
chickpeas
plant-based feta
plant-based feta
plant-based feta
olive oil
olive oil
olive oil
apple cider vinegar
apple cider vinegar
apple cider vinegar
maple syrup
maple syrup
maple syrup
Dijon
Dijon
Dijon
garlic
garlic
garlic
Equipment
ovenjar
Tips
Add a cooked element to salads to make them more filling.
Consider making garlic rosemary pecans for extra flavor and crunch, which can be used in other salads too.