Butternut Squash, Chorizo and Chickpea Salad

Butternut squash and chorizo salad in a large bowl


  • 500g small, waxy salad potatoes, washed, skins left on
  • 1 x small butternut squash, peeled and sliced
  • 3 x whole unpeeled garlic cloves
  • 2tsp olive oil
  • Salt and freshly-ground black pepper, to taste
  • 1 x 200g chorizo ring, sliced into rounds
  • 1 x 400g tin chickpeas in water, rinsed and drained
  • 150-200g baby spinach or mixed salad leaves of your choice, washed
  • Handful flat leaf parsley leaves
  • For the dressing:
  • 2 tbsp balsamic vinegar
  • 3tbsp extra virgin olive oil
Recipe courtesy of Bacofoil

How tasty does this Roasted Butternut Squash, Chorizo and Chickpea Salad look? It’s definitely made our list for dinner this week! Give it a try yourself!

Serves: 4
Cooking time: 1hr

How to make Butternut Squash, Chorizo & Chickpea Salad:

  1. Pre-heat oven to 190 deg°C, 375°F, Gas Mark 5.
  2. Parboil the potatoes for 10min or until almost cooked, but not quite, then drain and cool slightly.
  3. Halve the potatoes lengthways and toss in a large bowl with the butternut squash and unpeeled garlic cloves. Drizzle with 2tsp olive oil and season.
  4. Line a large baking tray with a piece of Bacofoil Non-Stick Foil – remember food should always touch the dull side to take advantage of the non-stick surface! Tip the potato and squash mixture into the tray and roast for 30min, carefully stirring halfway through.
  5. After 30min, add the chorizo and chickpeas, stir, then roast for another 10min. Set aside to cool a little.
  6. To make the dressing, whisk together the balsamic vinegar, olive oil and some seasoning in a small bowl or jug.
  7. Place the salad leaves in a large serving bowl and top with the roasted vegetables and chorizo. Scatter the parsley over the top. Drizzle with the dressing just before serving.

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