Scale
Ingredients
- 1 15 oz. can of chickpeas, rinsed and drained
- 1 bunch of mint (chopped or torn)
- 1 lemon (halved)
- ¼ cup extra virgin olive oil
- 1 medium butternut squash (peeled, seeded, and cut into 1½-inch pieces)
- 1 pound Brussels sprouts (cored and halved)
- 1 yellow or orange bell pepper (diced)
- 1 bunch of wild or baby arugula (torn into pieces)
- Goat or sheep milk feta (optional)
- Sea salt and fresh pepper (to taste)
Instructions
- Preheat the oven to 425°F. On a baking sheet toss the butternut squash with tablespoon of olive oil and a pinch of salt. Roast for 25 minutes, or until soft. Remove from the oven and cool. Squeeze juice from half the lemon over squash, toss to coat, and season with salt.
- Once the squash is done turn the oven down to 350°F. Place Brussels sprouts in a cast iron frying pan (or a roasting pan). Toss with tablespoon oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon). Cook for about 20-25 minutes.
- In a large bowl, whisk together juice from half the lemon and the rest of the olive oil. Season with about ½ teaspoon of salt.
- Add the chickpeas, squash, Brussels sprouts, and bell pepper. Toss until coated with the dressing. Add half the arugula and all the mint. Toss the salad until everything is coated. Top with crumbled feta, if you want. Serve salad over the rest of the arugula, drizzle a little more olive oil and season, to taste, with salt and pepper.