Roasted Pumpkin and Chickpea Arugula Salad


  • 1 small pumpkin or 2 butternut squash (3 to 4 pounds total), peeled, seeded, and cut into dice
  • 1 can of garbanzo beans
  • 3 to 4 tablespoons olive oil
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1/2 tbsp granulated garlic
  • 1 tsp ground cumin
  • 1 package baby arugula
  • 1/4 cup pumpkin seeds (pepitas), toasted
  • 1/4 cup dried cherries or dried cranberries
  • 1/4 cup olive oil

For the dressing:

  • Chipotle & Cashew Butter
  • Olive oil


  1. Preheat oven to 450 degrees. In a large bowl combine diced pumpkin, drained garbanzo beans, olive oil, salt, ground pepper, granulated garlic and ground cumin; toss to combine. Spread in the prepared baking pan. Roast about 35 minutes or until the pumpkin and the garbanzo beans have a nice caramel color. Cool to room temperature.
  2. Meanwhile, arrange arugula on a large serving platter or bowl. Top with cooled pumpkin, garbanzo beans,  pumpkin seeds, and dried cherries.
  3. For dressing, in a small bowl take a couple spoons of Chipotle & Cashew Butter and mix this with some olive oil until it has a consistency of a salad dressing. Season with additional salt and pepper. Toss the salad gently. Enjoy it  :)!


Memories with my mother mean so much to me, and I'm thankful to be able to share them with you.

— Guili