Chili Crisp Roasted Butternut Squash Chickpea Quinoa Salad (vegan, gluten-free)
This chili crisp roasted butternut squash and chickpea quinoa salad is incredibly flavorful and delicious. It is spicy, nutty, and full of umami. The quinoa makes this salad filling and higher in fiber and protein. Everything together is amazing and a flavor bomb in your mouth.
I’m loving all the warm salads that are filled with nourishing ingredients. The butternut squash and chickpeas are roasted in chili crisp and makes it so tasty. Make sure to use a good quality chili crisp because it makes a huge difference in flavor. I used Fly By Jing’s in this recipe, but I also love brands like Lao Gan Ma and Momofuku.
This salad is packed with plant based protein, fiber, and healthy fats. The nuts and seeds add texture and the pops of pomegranate add a refreshing note to the spice. I love an extra drizzle of chili crisp on the salad after everything is combined for some added spice.
Make this for a healthy meal and have it as leftovers for the week. This salad is loaded with the goods and far from boring! It’s completely vegan and gluten-free too.
If you make this chili crisp roasted butternut squash chickpea quinoa salad, tag me @nutsaboutgreens on Instagram so I can see your creations. Don’t forget to leave a comment below!
Chili Crisp Roasted Butternut Squash Chickpea Quinoa Salad
Ingredients
- 5 cups butternut squash, cubed/chopped
- 1 can chickpeas, rinsed and drained
- 4 Tbsp chili crisp (make sure it is high quality and GF if needed)
- 3/4 cup uncooked quinoa
- 1/2 cup pomegranate seeds
- 1/3 cup pumpkin seeds
- 1/3 cup roasted peanuts
- 1/3 cup vegan feta
- 2 big handfuls of chopped kale
- drizzle of extra virgin olive oil (about 1-2 Tbsp)
dressing
- 1 Tbsp drippy peanut butter
- 1 Tbsp soy sauce (use coconut aminos or tamari if GF)
- 1 Tbsp chili crisp
- 1 Tbsp pure maple syrup
- 1 Tbsp rice vinegear
- 1 tsp sesame oil
- 1/4 tsp sea salt
- 1/4 tsp fresh cracked black pepper
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the butternut squash and chickpeas to the baking sheet. Drizzle 4 Tbsp of chili crisp all over the top. Toss together until everything is evenly combined. Roast in the oven for about 35 minutes, stirring halfway through.
- Cook quinoa according to package’s directions and set aside.
- Make the dressing by combining everything in a small bowl or jar. Whisk until well combined.
- Once the squash and chickpeas are done roasting, assemble the salad. In a large salad bowl, add the kale and a drizzle of olive oil over the top. Massage the kale with the oil to help soften the leaves. Add the roasted squash and chickpeas, cooked quinoa, pomegranate seeds, pumpkin seeds, peanuts, and vegan feta. Drizzle dressing all over the top. Toss the salad until everything is well combined. Taste and drizzle more chili crisp on top and add more salt if needed. Enjoy!
