Roasted Pumpkin Chickpea Salad (Ready-to-Print Version)

A savory blend of roasted pumpkin, chickpeas, leafy greens, feta, and balsamic dressing for a hearty fall dish.

# What You’ll Need:

→ Roasted Pumpkin

01 - 6 to 8 cups diced sugar pumpkin (peeled)
02 - 2 tablespoons olive oil
03 - 2 teaspoons garlic powder
04 - 2 teaspoons smoked paprika
05 - ¼ teaspoon kosher salt
06 - ¼ teaspoon black pepper

→ Salad Components

07 - 1 (15-ounce) can chickpeas (drained and rinsed)
08 - 4 heaping cups mixed leafy greens (such as kale, arugula, or spinach)
09 - ½ cup feta cheese crumbles

→ Balsamic Vinaigrette

10 - ¼ cup olive oil
11 - 2 tablespoons balsamic vinegar
12 - 1 tablespoon Dijon mustard
13 - 2 cloves garlic (minced)
14 - ¼ teaspoon Italian seasoning
15 - ¼ teaspoon kosher salt
16 - ¼ teaspoon black pepper

# Step-by-Step Guide:

01 - Preheat the oven to 400°F. Peel and dice the sugar pumpkin into 1-inch chunks, discarding seeds and membranes.
02 - Place the diced pumpkin on a large baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Sprinkle garlic powder, smoked paprika, kosher salt, and black pepper over the pumpkin and toss again. Roast in the preheated oven for 22 to 24 minutes, or until tender but not mushy. Remove and allow to cool.
03 - While the pumpkin roasts, combine ¼ cup olive oil, balsamic vinegar, Dijon mustard, minced garlic, Italian seasoning, kosher salt, and black pepper in a small bowl. Whisk until fully emulsified.
04 - In a large mixing bowl, combine the cooled roasted pumpkin, drained chickpeas, and mixed greens. Pour the prepared balsamic vinaigrette over the ingredients and toss gently until well combined and the greens begin to wilt.
05 - Transfer the salad to a serving dish and sprinkle feta cheese crumbles on top. Serve immediately.

# Handy Tips:

01 - Pumpkin seeds can be saved and roasted separately to add a crunchy topping to the salad.
02 - Use sugar pumpkins or pie pumpkins for the best texture and flavor when roasting.
03 - This salad is best enjoyed fresh. Refrigerate leftovers for 1 to 2 days in an airtight container.

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