You can make this salad with different types of winter squash, though some will need to be roasted with their skin on and trimmed once they come out of the oven.
- 1 (15.5 ounce) can chickpeas, rinsed and drained
- 1 ½ pounds butternut squash, peeled and cubed
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- Salt and pepper
- ½ small shallot, minced
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- 5 ounces baby arugula
- ½ small red onion, thinly sliced
- ¼ cup chopped toasted hazelnuts
- ¼ cup dried cranberries or cherries
Preheat the oven to 400°F.
Line a rimmed baking sheet with paper towels. Spread the chickpeas on the paper towels and let dry.
Line a second rimmed baking sheet with foil. Arrange the squash in a single layer on the baking sheet. Drizzle with 2 tablespoons of the olive oil, along with the maple syrup, and toss to combine. Season to taste with salt and pepper. Roast, tossing occasionally, until tender, 20 to 25 minutes. Set aside to cool.
While the squash is in the oven, remove the paper towels from underneath the chickpeas. Drizzle with 1 tablespoon of the olive oil, sprinkle with ¼ teaspoon salt and toss to combine. Roast, stirring occasionally, until crisp on the outside and soft on the inside, 25 to 30 minutes. Season to taste with additional salt. Set aside.
In a small bowl, whisk the remaining 2 tablespoons olive oil with the shallot, lemon juice and mustard. Season to taste with salt and pepper.
In a large bowl, toss the arugula, butternut squash and red onion together. Drizzle with the vinaigrette and toss to combine. Season to taste with salt and pepper. Garnish with the chickpeas, hazelnuts and dried cranberries or cherries.