Roasted Pumpkin, Chickpea, and Arugula Salad with Argan Oil
0
0
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Roasted Pumpkin, Chickpea, and Arugula Salad with Argan Oil
Ingredients
- Butternut Squash - 17.6 oz
- Olive Oil - ½ tablespoon
- Chickpea - 1.8 oz
- Arugula - 1.4 oz
- Toasted Cumin Seeds - 1 teaspoon
- Sargan - 1 tablespoon
- Salt - to taste
- Balsamic Vinegar - 0.6 tablespoon
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F. Peel and cut the butternut squash into small pieces, transfer to a baking sheet. Drizzle with olive oil, season with salt and pepper. Mix well and roast for 15 minutes until tender.
Step 2
Arrange the arugula leaves on 2 serving plates, then top with chickpeas and roasted squash.
Step 3
In a small bowl, mix the argan oil and balsamic vinegar. Season with salt and pepper. Drizzle over the salad and sprinkle with sesame seeds.
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