• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To Vegan
    • Cook Books
    • About Me
    • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Beetroot, Butternut Squash and Chickpea Salad

    Published: Mar 12, 2021 · Modified: Aug 17, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 3 Comments

    Jump to Recipe Print Recipe

    I think this Beetroot, Butternut Squash and Chickpea salad has the distinction of being the oldest recipe on the blog! I first wrote it up back in April 2015! Wow!
    And just like any classic, this easy to make recipe is one we come back to, again and again!

    This salad is a bit of a crowd pleaser. I've served various versions of this over the years- at parties and gatherings. And there is never ever any left over. 

    Salad on two plates ready to serve. this recipe
    Chickpea, Butternut Squash & Beetroot Salad, ready to eat!
    Jump to:
    • 💚Why we love this
    • ⏲When to eat it
    • 🌱Key Ingredients
    • ❓FAQ
    • 📖 Recipe
    • 💬 Comments

    💚Why we love this

    It's earthy, sweet & wholesome, with the rich red of the beetroot and the pretty burnished orange of the butternut squash creating a lovely colour palette. The chickpeas provide nutty, delicious ballast and protein. It's equally delicious with or without some vegan feta. I will say however, the pine nuts and loads of parsley are an absolute must. 

    I also love that everything is made bite sized, so with the lovely zingy dressing, you can have the perfect combo bite of beet, squash, chickpeas, parsley and pine nuts. Delicious.

    Image showing pine nuts, chickpeas, vegan feta and parsley
    Some of the salad ingredients: Lemon, Parsley, Chickpeas, Toasted Pine nuts and vegan feta cheese.

    ⏲When to eat it

    As the veg are roasted, it's quite nice as an Autumn, Winter or Early Spring. Also, Butternut Squash and Beetroot aren't usually at their best in the full heat of summer but it is great for any other season!

    The salad keeps quite well in the fridge, so is perfect to make ahead for a week of lunches, or to take to a late Autumn BBQ or on a brisk early Spring picnic.

    Cubes of roasted butternut squash and beetroot on a tray.
    Roasted cubes of butternut squash and beetroot, ready to add to the salad.

    🌱Key Ingredients

    Roasted Cubes of Butternut Squash: Simply cut up a squash into bite sized pieces, toss in some olive oil & roast until caramelized.

    Roasted Beetroot: to keep the beets lovely and juicy, roast them whole in their skin, then slip the skins off and chop. *Do this with washing up gloves on to avoid ending up with pink fingers!

    Toasted Pine Nuts: I adore pine nuts (affiliate link). They make this salad totally luxe. However you could use toasted sunflower or pumpkin seeds, or any other nut you love here instead.

    LOADS of fresh flat parsley: Be generous with the parsley. Its lovely green flavour is the perfect foil for the sweetness of the squash and beetroot.

    Home Made or Good Quality Tinned Chickpeas: Pre-cooked chickpeas that you have soaked and cooked yourself always have the best flavour. Otherwise buy good quality tinned or jarred chickpeas and rinse before adding to the salad.

    Good Vegan "Feta": There are some great feta substitutes around now. Use a posh one such as our favourite from I Am Nut Ok. (not an affiliate link- we just like them!) The Violife feta alternative that is easily found in most supermarkets now is pretty delicious too. If you don't fancy feta, add some slices of green olives or capers for a 'zing'

    Close up of the salad on a plate.
    The salad is ready!

    ❓FAQ

    How long does this salad keep in the fridge?

    This salad stays fresh and tasty for up to 5 days in the fridge.

    My salad has gone PINK! Why?

    To avoid your beets staining everything pink, make and toss the rest of the salad first. Then gently fold the beetroot pieces through it.

    Can this recipe be made without nuts?

    Absolutely. Either substitute them for some pumpkin seeds, or leave out altogether.

    📖 Recipe

    Beetroot, Butternut Squash and Chickpea Salad

    This earthy, sweet & wholesome salad is divine, with the rich red of the beetroot and the pretty burnished orange of the butternut squash creating a lovely colour palette. The chickpeas provide nutty, delicious ballast and protein.
    Prevent your screen from going dark
    5 from 1 vote
    Print Pin Rate
    Servings: 8
    Calories: 145kcal
    Author: Louise-Claire Cayzer

    Equipment

    • Frying Pan
    • Baking Tray
    • Mixing Bowl
    • Chopping board
    • Vegetable knife

    Ingredients

    • 1 Butternut Squash (Chopped into 2-3cm square chunks)
    • 4 Medium-Large Beetroot
    • 1 Bunch Flat Leaf Parsley
    • 100 g pine nuts
    • 1 tin/can Chickpeas ((or equivilent dried, soaked, cooked) (240g drained weight))
    • 1 pack vegan feta ((optional))
    • Juice of half a lemon
    • Olive oil
    • Salt & Pepper

    Instructions

    • Bake the beetroot in the oven in their skins for around 40 mins or until soft in the oven at 220°C / Gas Mark 7 / 430°F.
    • At the same time, bake the chopped up butternut squash, in a little oil, seasoned with a bit of salt.
    • Meanwhile, toast the pine nuts in a little pan- don't use any oil, and be careful- they catch easily.
    • Chop the parsley finely.
    • Once cooked, and a little cooler, peel the beetroot and chop into 1-2cm chunks.
    • Rinse, and rinse again the chickpeas if they are tinned.
    • Then, mix together all the ingredients.
    • Taste for seasoning, then add more lemon/olive oil/ salt & pepper.

    Nutrition

    Calories: 145kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 37mg | Potassium: 539mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9993IU | Vitamin C: 22mg | Calcium: 54mg | Iron: 2mg

    Share the Vegan Larder Love!

    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)
    • Click to share on Reddit (Opens in new window)
    • Click to share on Pocket (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to print (Opens in new window)
    • Click to share on Yummly (Opens in new window)
    « Scandi Inspired Smoked Tofu Sandwich
    Vegan Smoked Salmon Carrot Lox »
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Reader Interactions

    Comments

    1. [email protected] and Pigs says

      April 21, 2015 at 5:05 pm

      Looks delicious and such a wonderful colour, I bet its so versatile too, could put it with so many things.

      Reply
      • louise says

        April 21, 2015 at 5:42 pm

        It's a bit of a crowd pleaser I must say- Gobbled up by veggies and non veggies alike. X

        Reply
    2. Pamela says

      March 03, 2017 at 9:22 am

      I would call it as a super healthy salad as the ingredients added are beneficial.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

    Everyone's talking about these recipes..

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Lentil Koftas with Tomato Curry Coconut Sauce
    • Zucchini Babaganoush (Smokey Courgette Dip)
    • Wild Garlic Pesto- Foraged and Vegan!

    Recipes for Tofu Lovers..

    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich
    • Vegan Tofu 'Egg' Salad Sandwiches - 3 Ways!

    Gluten Free Vegan Recipes

    • Potato Salad with Dill and Peas
    • Easy Lemon Herb Tahini Sauce
    • Mushroom and Pea Risotto
    • Healthy Gourmet Vegan Chocolate Granola
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme