Thanksgiving Chickpea Salad

Ingredients

For the Salad

• 20 ounces butternut squash; chopped

• 2 tablespoons olive oil

• Salt and pepper

• 2 (15.5 oz) cans chickpeas

• 1 honey crisp apple; chopped

• 2 stalks celery; chopped

• 1/2 cup dried cranberries

• 1/2 cup walnuts

• 1/4 cup chopped parsley

• 1/2 cup crumbled goat cheese

For the Dressing

• 1/2 cup olive oil

• 1/4 cup apple cider vinegar

• Juice of 1 lemon

• 1 tablespoon dijon mustard

• 1 tablespoon honey

• Salt and pepper

Directions

1. On a baking sheet lined with parchment paper, add the butternut squash. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Transfer to a 425 degree oven and cook for 25-30 minutes.

2. In a large bowl, add the chickpeas, roasted butternut squash, apple, celery, cranberries, walnuts, parsley, and goat cheese.

3. Combine all ingredients for the dressing. Pour over the salad and toss to combine.