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–+ servings

Autumn Harvest Salad

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This vibrant salad celebrates autumn with roasted butternut squash and beets, creamy whipped ricotta, and crunchy chickpeas, making it a perfect dish for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups butternut squash, peeled and cubed
  • 2 cups beets, peeled and cubed Can be substituted with roasted sweet potatoes.
Dressing and Toppings
  • 2 tbsp olive oil Plus additional for the chickpeas and drizzling.
  • 1 cup ricotta cheese Can be substituted with Greek yogurt for a lighter version.
  • 1 cup canned chickpeas, drained and rinsed
  • 1 tbsp honey
  • 2 tbsp lemon juice Don't skip this; it brightens up the dish.
  • Fresh herbs (e.g., thyme or parsley) for garnish Dried herbs can be used but fresh adds brightness.
Seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, combine butternut squash and beets. Drizzle with olive oil and season with salt and pepper. Toss well and spread on a baking sheet.
Roasting
  1. Roast the vegetables in the preheated oven for about 25-30 minutes until tender, stirring halfway through.
Preparing Whipped Ricotta
  1. While they roast, whip together ricotta cheese, honey, and lemon juice in a separate bowl until smooth.
Crunchy Chickpeas
  1. For the crunchy chickpeas, heat a skillet over medium heat. Toss chickpeas with olive oil, salt, and a pinch of pepper. Cook until golden and crispy, about 8-10 minutes.
Assembly
  1. To assemble your salad, layer the roasted butternut squash and beets on a plate.
  2. Add a generous dollop of the whipped ricotta and top with crunchy chickpeas.
  3. Garnish with fresh herbs and enjoy this delightful seasonal dish!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 5gSodium: 300mgFiber: 8gSugar: 6g

Notes

Storage: Keep components separate; roasted vegetables can last up to 4 days in the fridge, whipped ricotta for 3 days. Reheat roasted veggies gently in the oven for best texture. Serve with a light white wine and crusty bread for added crunch.
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