Shaved Butternut Chickpea Salad - alive magazine

Name: Shaved Butternut Chickpea Salad - alive magazine
Ingredients: 1 small butternut squash, peeled; 1 large carrot, peeled; 1/4 cup (60 mL) squash or pumpkin seeds; 6 cups (1.5 L) mixed salad greens such as baby spinach and arugula; 1 celery stalk, thinly sliced; 1/4 cup (60 mL) roughly chopped fresh mint; 1 pear, thinly sliced; 1 1/2 cups (350 mL) cooked or canned chickpeas, drained and rinsed; 3 oz (85 g) crumbled soft goat cheese; Juice of 1/2 orange; 1 1/2 Tbsp (22 mL) balsamic or champagne vinegar; 1 Tbsp (15 mL) maple syrup; 1 tsp (5 mL) poppy seeds; 1/4 tsp (1 mL) black pepper; 1/4 tsp (1 mL) salt; 3 Tbsp (45 mL) extra-virgin olive oil

www.alive.com

When peeled ever-so-thinly, butternut squash is a surprising addition to salads. Briefly placing it in hot water serves to make the shavings slightly more…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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