Description
A vibrant, seasonal salad featuring roasted butternut squash, crisp apples, and crunchy chickpeas over a bed of creamy whipped ricotta.
Ingredients
Scale
For the Crust:
- 1 cup ricotta cheese
- 1 can (15 oz) chickpeas, rinsed and dried
- 3 cups cubed butternut squash
- 1 apple, thinly sliced
- 4 cups mixed greens
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/4 cup toasted pecans
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss chickpeas and butternut squash with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and crispy.
- While roasting, whip ricotta in a food processor or with a hand mixer until smooth and fluffy. Season with a pinch of salt and spread onto the bottom of a serving platter.
- In a small bowl, whisk together maple syrup and apple cider vinegar to create the dressing.
- Arrange mixed greens over the whipped ricotta. Top with roasted butternut squash, chickpeas, apple slices, and toasted pecans.
- Drizzle the maple-cider dressing over the salad and serve immediately.
Notes
You can customize the seasonings to taste.