Herby Roasted Squash Red Onion Chickpea Salad

You know those dishes that you wouldn't mind eating as your breakfast, lunch, and dinner? This is one of those dishes. I'm speaking from personal experience here. Because this roasted butternut squash salad was included in all of my meals today. 

At the time of writing this post, I made this roasted butternut squash, caramelized red onion, toasted chickpea, crunchy walnut, salty feta, fresh parsley and dill salad this morning and ate a bowl of it, warm, for breakfast. A few hours later, as I was editing the photos, I helped myself to another serving. This time it was cold. Because, oh yeah, this salad is great both hot and cold. And, when dinner rolled around, I once again incorporated this roasted squash salad into my meal. 

And, I kid you not, I placed the leftovers into a container and stored the container in my fridge. Because I plan on eating this salad for breakfast again tomorrow. That is, if I manage to somehow not find my way to the fridge and finish off the rest before bedtime rolls around. 

I can't wait for breakfast. 

So let's talk about everything that's in this salad:

• cubed butternut squash - I bought the ones that come already diced in the containers 1. because I was lazy, and 2. because I'm terrified of cutting large, firm vegetables i.e. squash, because I always manage to cut myself while doing so
• rings of red onions - because slicing rings from an onion is way easier than dicing an onion, and because the rings behave much more nicely and caramelize much more beautifully
• chickpeas - straight from a can, drained and rinsed
•  walnuts - make sure to toast them for a far deeper flavor and crisper crunch
• feta cheese - because the salty feta combined with the sweet roasted squash is perfection
•  olive oil, balsamic vinegar, soy sauce, lemon juice, honey, fresh garlic, fresh dill, fresh parsley, and lotsa salt and pepper - all wonderful flavors to toss the roasted squash and roasted red onions and roasted chickpeas and toasted walnuts and salty feta cheese in

Starting to see why having this roasted butternut squash chickpea salad for all your meals might not be the worst idea?

Since this dish is mostly made up of vegetables, I'd say this squash red onion salad is more of a side dish than a main dish.

But, to easily turn this salad into a full, hearty meal, consider serving it over your favorite cooked grain. Rice, buckwheat, pasta, couscous, quinoa - all great options.

And, maybe add a fillet of fish or a piece of chicken to your plate. Then you've really got yourself a comforting, wholesome, delicious dinner on your hands. And in your belly. 

Or just eat this roasted squash salad alone, for breakfast. Or lunch. Or snack. Or dessert. Whatever strikes your fancy.

Tender, roasted butternut squash. Roasted, caramelized red onions. Roasted, crunchy chickpeas. Coated in olive oil and salt and pepper. Tossed with toasted, nutty walnuts. And salty, rich feta cheese. Mixed into a tangy, hint-of-sweetness dressing with lots of fresh dill and parsley. 

I mean, seriously, every ingredient in this salad can be called a favorite of mine. This dish has my name written all over it. Like literally, ALLLLL over it. I love EVERYTHING about it. 

Quick and easy. Wholesome and comforting. Filling and delicious. I think you may just find yourself making this butternut squash red onion chickpea salad all winter long. 

Herby Roasted Squash Red Onion Chickpea Salad

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Yield: about 8 servings

Roast:
8 cups cubed butternut squash (about 2 medium squash)
2 red onions, sliced into rings
16 oz. can chickpeas, drained and rinsed
5 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper

Dressing:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
2 teaspoons lemon juice
1 teaspoon honey
2 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
Few springs fresh dill, finely chopped
Few sprigs fresh parsley, finely chopped
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1/2 cup walnuts, toasted and coarsely chopped
1/2 cup crumbled feta cheese
Fresh dill and parsley, for garnish

1. Preheat oven to 450 F. Line a large baking sheet with parchment paper.

2. Toss together the squash, onions, chickpeas, olive oil, salt, and pepper and pour onto prepared baking sheet in a single layer. Roast till squash is tender, 25-35 minutes.

(You can toast the walnuts at the same time that the squash is baking on the other oven rack. Toast walnuts until they turn golden brown.)

3. Whisk together all the dressing ingredients. 

4. Gently toss the roasted squash mixture and toasted walnuts with the dressing. Sprinkle the feta cheese and more herbs on top of bowl and serve warm right away, or later, cold.