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Roasted Squash and Carrot Salad with Chickpeas and Almonds
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Roasted Squash and Carrot Salad with Chickpeas and Almonds
2/2
100%
1
Dana Reinoos
By Dana Reinoos

Roasted Squash and Carrot Salad with Chickpeas and Almonds

Instructions
Prep:15minCook:30min
Updated at: Thu, 17 Aug 2023 07:38:19 GMT

Nutrition balance score

Great
Glycemic Index
50
Low
Glycemic Load
20
High

Nutrition per serving

Calories435.2 kcal (22%)
Total Fat26.9 g (38%)
Carbs40.2 g (15%)
Sugars7.9 g (9%)
Protein13.2 g (26%)
Sodium947.1 mg (47%)
Fiber13.4 g (48%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 large acorn squash, or 2 small delicata squash, quartered, seeded, and sliced 1/2 inch thick
1acorn squash
large, or 2 small delicata squash, quartered, seeded, and sliced 1/2 inch thick
3 large carrots, cut into 1-inch chunks
3carrots
large, cut into 1-inch chunks
1 teaspoon ground fennel seeds
1 teaspoonground fennel seeds
5 tablespoons extra-virgin olive oil
5 tablespoonsextra-virgin olive oil
Kosher salt
kosher salt
Freshly ground black pepper
freshly ground black pepper
One 15-ounce can chickpeas, rinsed and drained
1 x 15 ouncecan chickpeas
rinsed and drained
2 tablespoons balsamic vinegar
2 tablespoonsbalsamic vinegar
2 escarole, coarsely chopped
2escarole
coarsely chopped
2-ounce piece ricotta salata
2 ouncericotta salata
piece
1/3 cup sliced almonds
⅓ cupsliced almonds

Instructions

View on lidiasitaly.com
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