Curry Marinated Summer Squash Salad

A flavorful summer salad featuring yellow squash roasted with a spice mixture and tossed with feta and chickpeas.

Cuisine salad

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 340kcal

Ingredients

Roasted Squash

1 medium yellow squash
1/2 teaspoon garlic powder
1/2 teaspoon tumeric powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon mustard powder
1/4 teaspoon ground ginger
pinch red pepper flakes
1 tablespoon olive oil

Salad

3-4 handfuls of kale or lettuce
1 cup cooked chickpeas drained and rinsed
1/4 cup crumbled feta
Lemon Vinaigrette for serving

Instructions

Cut squash in to 1/4" thick wedges. Blend spices together and toss with squash and olive oil in a 9 x 13 pan. Cover and let refrigerate for at least one hour or up to overnight.
When ready, preheat oven to 375˚.
Bake squash until tender and beginning to brown, 20-25 minutes. Remove and let cool slightly.
Toss squash with chickpea, feta, and your choice of greens. Drizzle extra olive oil to serve, if desired.

Notes

Tips & Tricks: Add a bit of texture to your salad: fry the chickpeas in a couple teaspoons of olive oil until they are golden and begin to pop. Sprinkle with a bit of salt and pepper before tossing in the salad.

Stock up: get the pantry ingredients you will need: summer squash, chickpeas, spices

Nutrition: see the information.

Nutrition