Serves 1
Directions
- 1Make roasted garlic rosemary pecans for crunch.
- 2Caramelize butternut squash and shallot in the oven with olive oil.
- 3While 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.
- 4Combine the roasted squash with tender leafy greens, chickpeas, plant-based feta, and the roasted pecans.
Ingredients
- butternut squash
- shallot
- olive oil
- garlic rosemary pecans
- tender leafy greens
- chickpeas
- plant-based feta
- olive oil
- apple cider vinegar
- maple syrup
- Dijon
- 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.
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