Curry Marinated Summer Squash Salad
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0.0
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
2
-
Calories
340 kcal
Curry Marinated Summer Squash Salad
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A flavorful summer salad featuring yellow squash roasted with a spice mixture and tossed with feta and chickpeas.
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Ingredients
Roasted Squash
- 1 medium yellow squash
- 1/2 teaspoon garlic powder
- 1/2 teaspoon tumeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon mustard powder
- 1/4 teaspoon ground ginger
- pinch red pepper flakes
- 1 tablespoon olive oil
Salad
- 3-4 handfuls of kale or lettuce
- 1 cup cooked chickpeas drained and rinsed
- 1/4 cup crumbled feta
- Lemon Vinaigrette for serving
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Instructions
- Cut squash in to 1/4" thick wedges. Blend spices together and toss with squash and olive oil in a 9 x 13 pan. Cover and let refrigerate for at least one hour or up to overnight.
- When ready, preheat oven to 375˚.
- Bake squash until tender and beginning to brown, 20-25 minutes. Remove and let cool slightly.
- Toss squash with chickpea, feta, and your choice of greens. Drizzle extra olive oil to serve, if desired.
Notes
- Tips & Tricks: Add a bit of texture to your salad: fry the chickpeas in a couple teaspoons of olive oil until they are golden and begin to pop. Sprinkle with a bit of salt and pepper before tossing in the salad.
- Stock up: get the pantry ingredients you will need: summer squash, chickpeas, spices
- Nutrition: see the information.
Nutrition Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
47.9g
(16%)
Protein
12.3g
(25%)
Fat
13.4g
(21%)
Saturated Fat
4g
(20%)
Cholesterol
16.7mg
(6%)
Sodium
388mg
(16%)
Fiber
10.1g
(40%)
Sugar
4.9g
(10%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 47.9g | 16% |
| Protein | 12.3g | 25% |
| Fat | 13.4g | 21% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16.7mg | 6% |
| Sodium | 388mg | 16% |
| Fiber | 10.1g | 40% |
| Sugar | 4.9g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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