Butternut Squash and Chickpea Salad with Walnuts and Roasted Garlic-Balsamic Vinaigrette

from Chow Bella

2 lbs peeled and cubed butternut squash

8 whole, unpeeled garlic cloves

2 tbsp extra virgin olive oil

1 tbsp honey or agave nectar

2 tbsp balsamic vinegar

1 15-oz can chickpeas, drained and rinsed

4 cups mixed lettuces

1/2 cup chopped toasted walnuts

kosher salt and black pepper

1. Preheat oven to 425 degrees F.

2. On a foil-lined baking dish, toss the squash cubes and garlic cloves with the oil and some salt and pepper. Roast the vegetables for 35 minutes, or until the squash is fork tender and lightly browned. The squash can be used warm in the salad or allowed to cool to room temperature.

3. Remove the roasted garlic from its skin by cutting a small piece off the bottom of each clove; squeeze out the cooked garlic pulp. Add the cooked garlic to a small bowl and mash it with a fork; whisk in the honey, vinegar, and some salt and pepper.

4. Toss the squash with the balsamic dressing, the chickpeas, lettuces, and walnuts. Serve immediately.

• Servings per recipe: 4

• Per serving:

• Calories:353

• Fat: 7.3 g

• Saturated fat: 1.6 g

• Cholesterol: 0 mg

• Sodium: 21 mg

• Carbohydrates: 46.2 g

• Fiber: 9.3 g

• Sugar: 12.4 g

• Protein: 10.2 g