Butternut Squash and Chickpea Salad w/ Yogurt Curry Dressing

By Elysia Vandenhurk




Serves 6-8


  • 4 cups of Butternut Squash, peeled and large dice
  • 2 cups Red Bell Pepper, large dice
  • 1 cup Green Onion, chopped
  • 2 cups of Chickpeas, cooked (or canned)
  • Three Farmers Roasted Chickpeas for topping



  • 1 cup Plain Greek Yogurt
  • 2 tbsp Mayonnaise
  • ⅓ cup of Cider Vinegar
  • 2 tbsp Honey
  • ½ tsp Cinnamon
  • 1 tsp Cumin
  • 2 tbsp Curry powder
  • 1tbsp Three Farmers Camelina Oil




  • Preheat the oven to 275F. Drizzle the squash with camelina oil and roast for approx. 25min or until fork tender. Set aside to cool.
  • Whisk together all dressing ingredients and season with salt and pepper to taste.
  • Combine squash, peppers, green onion and chickpeas into a bowl and generously dress with the Yogurt Curry Dressing.
  • Top with Three Farmers Roasted Chickpeas and serve.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published