Arugula, Squash, Chickpea, and Walnut Salad

Salad dressing

• 1 1/2 T lemon juice
• 1 T maple syrup
• 1/2 tsp Dijon mustard
• 1/2 tsp kosher salt
• 3 T olive oil

Salad

• 2 small Delicata squash, cut in half, deseeded, and sliced into about 1/3″ slices – you want about 1 1/2 cups of slices for the salad
• 3 T olive oil, divided
• kosher salt and pepper to taste
• 1 15-oz can of chickpeas, drained and rinsed and pressed dry with a paper towel
• 2 packed cups of baby arugula
• 1/2 small red onion, diced
• 1/2 c walnuts, roughly chopped (you can roast them, if you like)

Preheat the oven to 425 degrees.

Place the squash slices (or cubes, if you’re using another type of squash) on a sheet pan and drizzle 2 T of the olive oil over them. Salt and pepper generously and then toss to combine.

In another small sheet pan, place the chickpeas; toss them with 1 T of oil and salt and pepper generously.

Place both pans in the oven and roast for approximately 25 minutes.  The squash should be tender and the chickpeas should have browned slightly and gotten a touch crusty.  If one seems done before the other, remove it sooner.

Allow the squash and chickpeas to cool.

Place the arugula, onion, squash, chickpeas, and walnuts in a medium bowl and toss with the salad dressing, adding the dressing a little at a time until the ingredients are just lightly dressed.  Add salt and pepper, if needed.  Serve and enjoy.