PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

For the salad:

• 250 g diced butternut squash
• 240g canned chickpeas
• 100 g spinach leaves
• 4 tablespoons Stefano extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• 70g diced Pancetta (optional)
• 1 tablespoon chopped Rosemary

For the vinaigrette:

• 4 tablespoons Stefano extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard with maple butter (by Martin Picard)
• Salt
• Pepper

PREPARATION:

1. Heat a little oil in a pan and sauté the pancetta. (This ingredient is optional but adds a special touch to the salad).
2. Add the diced squash, salt, and a tablespoon of white balsamic vinegar.
3. Cook for ten minutes. The squash should be firm, not mushy. When the squash is ready, remove from heat and set aside.
4. Meanwhile, drain the chickpeas and place them in a saucepan with a tablespoon of olive oil, rosemary, and 1 cup of water, and a little salt. Cover and cook for 10 minutes to soften the chickpeas.
5. Prepare the vinaigrette in a mixer, putting all the ingredients, and emulsify.
6. Remove the chickpeas from the pan using a slotted spoon and place them in the salad bowl.
7. Pour half of the prepared dressing over the chickpeas and let it infuse.
8. Add the squash and the cleaned spinach leaves, then dress with the rest of the dressing.
9. The chickpea, squash, and spinach salad is now ready.
10. If you want to make this chickpea and squash salad more delicious and enjoy it as a main course, you can add pieces of goat cheese at the end.