Name: Crispy Chickpea & Butternut Squash Salad
Ingredients: 1 small butternut squash, peeled & cut into an 1/2-inch dice (about 2 cups); 1- 15oz can garbanzo beans, drained and rinsed; 1 tablespoon olive oil; 3/4 teaspoon garam masala; 1/2 teaspoon curry powder; 1/2 teaspoon kosher salt; 1 cup quinoa; 1 1/2 cups water; 1/2 cup dried cherries; 2 hearty handfuls fresh arugula (about 2 packed cups); 2 tablespoons freshly squeezed lemon juice; 4 tablespoons freshly squeezed orange juice; 2 tablespoons olive oil; salt and ground black pepper

Ingredients

1 small butternut squash, peeled & cut into an 1/2-inch dice (about 2 cups)
1– 15oz can garbanzo beans, drained and rinsed
1 tablespoon olive oil
3/4 teaspoon garam masala
1/2 teaspoon curry powder
1/2 teaspoon kosher salt
1 cup quinoa
1 1/2 cups water
1/2 cup dried cherries
2 hearty handfuls fresh arugula (about 2 packed cups)
2 tablespoons freshly squeezed lemon juice
4 tablespoons freshly squeezed orange juice
2 tablespoons olive oil
salt and ground black pepper

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Instructions

Preheat oven to 400F degrees.
On a rimmed baking sheet, toss the butternut squash, garbanzo beans, 1 tablespoon olive oil, garam masala, curry powder and 1/2 teaspoon kosher salt. Roast for about 30 minutes until butternut squash is soft and garbanzo beans are crispy.
Meanwhile, in a small saucepan, bring quinoa and water to a boil over medium-high heat. Turn heat to low, cover and cook about 20 minutes until quinoa is cooked. Remove from heat and transfer to a large bowl and fluff with a fork.
To the quinoa, add the roast butternut squash and chickpeas, arugula, dried cherries, lemon juice, orange juice and 2 tablespoons olive oil. Season with salt and pepper to taste. Serve warm or at room temperature.
Serves 4 as a main dish or 6 as a side dish. Refrigerate any leftovers and bring to room temperature before serving.