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Curry Marinated Summer Squash Salad

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Cuisine: salad

Description

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


Scale

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:

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

Instructions

  1. 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.
  2. When ready, preheat oven to 375˚.
  3. Bake squash until tender and beginning to brown, 20-25 minutes. Remove and let cool slightly.
  4. 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

  • Calories: 340
  • Sugar: 4.9
  • Sodium: 388
  • Fat: 13.4
  • Saturated Fat: 4
  • Carbohydrates: 47.9
  • Fiber: 10.1
  • Protein: 12.3
  • Cholesterol: 16.7