Squash and Chickpea Salad

This light and healthy salad is packed with protein and fiber, and easy to prepare. It makes a great side to a grilled steak. Assemble all the ingredients in a bowl to serve right away or layer the ingredients in a large mason jar and add olive oil and vinegar at the very end for a portable, not-sad desk lunch!

PREP TIME: 5 minutes
COOK TIME: 45 minutes

2 cups baby spinach or leafy greens, washed and dried
3-4 baby beets, skins scrubbed clean
1 cup butternut squash, cut into 1 inch cubes
5-6 cherry or grape tomates, halved
1/2 cup chickpeas, washed (add more if you like)
1 tablespoon olive oil, plus more for roasting the beets and squash
1 teaspoon red or white wine vinegar
Salt and peper, to taste

Roast the squash and beets: Preheat your oven to 375F. Toss the cubed squash with a drizzle of olive oil and arrange in 1 layer on a sheet pan. Season lightly with salt. Toss the beets with a drizzle of olive oil, wrap in aluminum foil, and place on sheet pan next to the squash. Roast for 45 minutes, until squash is beginning to brown. Remove from oven and let cool.

In a bowl, add greens, beets, squash, tomatoes, chickpeas oil and vinegar and toss lightly. Season with salt and pepper to taste.