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Platter of roasted squash salad with crumbled feta, chickpeas and mint leaves scattered over dark arugula on a wooden table.

Warm Spiced Roasted Squash Salad with Feta and Mint

Cubed butternut squash roasted with warm spices, tossed with crisped chickpeas, arugula, feta and a lemon-tahini dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Squash and Chickpeas
  • 1 kg butternut squash (about 1 medium squash); peeled and cut into 2.5 cm cubes
  • 5 tbsp olive oil divided: 2 tbsp for squash, 1 tbsp for chickpeas, 2 tbsp for dressing
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes
  • 1 1/4 tsp fine sea salt divided
  • 1/2 tsp black pepper
  • 1 can chickpeas (400 g); drained, rinsed and patted dry
For the Salad
  • 150 g baby arugula
  • 120 g feta crumbled
  • 1/2 red onion small; thinly sliced
  • 3 tbsp pepitas toasted
  • fresh mint small handful; chopped
For the Lemon-Tahini Dressing
  • 2 tbsp lemon juice
  • 1 tbsp tahini
  • 1 tsp honey
  • 1 garlic small clove; grated
  • 1 water to 2 tbsp; to thin

Method
 

Roast the Squash and Chickpeas
  1. Heat the oven to 220C/425F. Line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment paper.
  2. Toss squash cubes with 2 tbsp olive oil, cumin, smoked paprika, chili flakes, 3/4 tsp salt and the pepper directly on the sheet pan. Spread into a single layer, don't crowd the pieces or they'll steam instead of browning.
  3. Roast for 15 minutes, then push the squash to one side of the pan. Toss the chickpeas with the remaining 1 tbsp olive oil and a pinch of salt, and scatter them on the empty side.
  4. Return the pan to the oven and roast 10 to 12 minutes more, until the squash is fork-tender with caramelized edges and the chickpeas are lightly crisped.
Make the Lemon-Tahini Dressing
  1. While the squash roasts, whisk lemon juice, tahini, remaining 2 tbsp olive oil, honey, grated garlic and 1/4 tsp salt in a small bowl until smooth.
  2. Add water, 1 tablespoon at a time, whisking until the dressing is pourable but still coats the back of a spoon.
Assemble the Salad
  1. Put the arugula in a large mixing bowl and toss with half the dressing.
  2. Add the roasted squash, crisped chickpeas and sliced red onion. Toss gently so the squash cubes don't break apart.
  3. Transfer to a platter, scatter feta, pepitas and mint over the top, then drizzle with the remaining dressing. Serve warm or at room temperature.

Notes

  • Roast squash in a single layer, use two pans if your sheet pan is crowded.
  • Pat chickpeas fully dry before roasting for better crisping.
  • Add feta and dressing right before serving, not ahead of time.
  • Thin the tahini dressing with water gradually, it thickens fast.