Ingredients:

  • 1 lb (450g) butternut squash, peeled and cut into ½-inch cubes
  • 1 can (15 oz / 425g) chickpeas, drained, rinsed, and patted dry
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • ½ tsp (2g) smoked paprika
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5ml) Dijon mustard
  • 1 pinch (1g) salt and pepper
  • 5 oz (140g) baby arugula or mixed autumn greens
  • 4 oz (115g) goat cheese, crumbled
  • ½ cup (60g) toasted pecans or walnuts, roughly chopped
  • ¼ cup (30g) pomegranate arils or dried cranberries

Instructions:

  1. Preheat oven to 425°F (220°C). On a parchment-lined baking sheet, toss the butternut squash cubes and dried chickpeas with 2 tbsp olive oil, salt, pepper, and smoked paprika. Spread in a single layer and roast for 18–22 minutes, tossing once halfway through, until squash is mahogany-colored and chickpeas are crisp.
  2. While roasting, prepare the dressing by combining 3 tbsp olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a jar. Shake vigorously or whisk until the emulsion is thickened and glossy; adjust salt to taste.
  3. In a large bowl, toss the arugula with half of the prepared dressing. Gently fold in the warm roasted squash and crispy chickpeas.
  4. Top the salad with crumbled goat cheese, toasted pecans, and pomegranate arils. Drizzle the remaining dressing over the top just before serving.