Roast Butternut Squash, Feta And Chickpea Salad - cooking recipe

Ingredients

2 3/4 lbs butternut squash, peeled and chopped coarsely
1 tbsp olive oil
1/4 cup unsalted pistachios
1 can (15 oz) chickpeas, drained and rinsed
1 None red onion, thinly sliced
6 oz baby spinach leaves
1 tbsp coarsely chopped fresh chives
3 oz feta cheese, crumbled
None None FOR THE PRESERVED LEMON VINAIGRETTE
1 clove garlic, crushed
2 tsp finely chopped preserved lemon peel
2 tbsp olive oil
1 1/2 tbsp white wine vinegar

Preparation

Preheat the oven to 400\u00b0F. Toss squash and oil in a large baking pan; season. Roast for 15 mins or until tender.
Meanwhile, place nuts on a small baking pan. Toast, in oven, for 3 mins or until golden. Immediately remove from pan.
For the preserved lemon vinaigrette, whisk all ingredients in a small bowl. Season.
Place squash, chickpeas, onion, spinach and vinaigrette in a large bowl; toss gently to combine. Serve salad sprinkled with nuts, chives and feta.