Roasted Squash, Pomegranate, Chickpea Salad


Prep time: 
15 minutes
Cooking time: 
25 minutes


This wholesome salad is a delicious way to welcome in the flavours of autumn. 


  • 2 small butternut squashes, or other firm squash such as acorn
  • 1tsp ras-el-hanout
  • 80ml olive oil
  • 1 bulb of fennel
  • 330g cooked chickpeas
  • 20g fresh coriander, chopped
  • 1 pomegranate, seeds removed
  • 2tbs pomegranate molasses
  • Salt and freshly cracked black pepper
  • 3 spring onions, finely sliced
  • 2 hands full of mixed salad leaves or mixed leafy greens such as spinach and chard


  1. Preheat the oven to 200°C and lightly grease a large oven roasting tray.
  2. Wash the butternut skin and pat dry, cut the butternut in half and remove the seeds. Cut the butternut in even size slices and or wedges and arrange them on the roasting tray, drizzle over the olive oil, season and sprinkle over the ras-el-hanout. Roast them in the preheated oven for approximately 25 minutes or until tender when you stick a sharp knife into the flesh. Once cooked remove the tray form the oven and drizzle over the pomegranate molasses and let the butternut cool in the tray.
  3. Once cooled, wash and shave the fennel using a sharp mandolin, scatter it over the roasted squash, scatter the drained chickpeas, pomegranate seeds, chopped coriander leaves, sliced salad onions and salad leaves.
  4. Toss with a dressing of your choice and serve.


Photo Credit: Jonny Hughes @jonny2love
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