Stashcook | Chickpea, Roasted Butternut Squash & Spinach Salad with Goat Cheese

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 lb butternut squash, peeled and cut into 1/2-inch cubes
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 oz goat cheese, crumbled
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 5 oz baby spinach
• 1 small red onion, thinly sliced