Roast Butternut Squash, Feta And Chickpea Salad

• 2 3/4 lbs butternut squash, peeled and chopped coarsely
• 1 tbsp olive oil
• 1/4 cup unsalted pistachios
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 None red onion, thinly sliced
• 6 oz baby spinach leaves
• 1 tbsp coarsely chopped fresh chives
• 3 oz feta cheese, crumbled
• None None FOR THE PRESERVED LEMON VINAIGRETTE
• 1 clove garlic, crushed
• 2 tsp finely chopped preserved lemon peel
• 2 tbsp olive oil
• 1 1/2 tbsp white wine vinegar

1. Preheat the oven to 400u0b0F. Toss squash and oil in a large baking pan; season. Roast for 15 mins or until tender.
2. Meanwhile, place nuts on a small baking pan. Toast, in oven, for 3 mins or until golden. Immediately remove from pan.
3. For the preserved lemon vinaigrette, whisk all ingredients in a small bowl. Season.
4. Place squash, chickpeas, onion, spinach and vinaigrette in a large bowl; toss gently to combine. Serve salad sprinkled with nuts, chives and feta.

butternut squash, olive oil, unsalted pistachios, chickpeas, red onion, baby spinach, fresh chives, feta cheese, clove garlic, olive oil, white wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/33963 (may not work)