Roasted Butternut & Parsnip Salad with Lemon Dill Dressing

Meet your new go-to winter salad: roasted butternut squash and parsnip with a bright lemon dill dressing. Packed with nourishing ingredients, this salad combines the vitamin-rich benefits of butternut squash, the fiber boost from parsnips, and the plant-based protein of chickpeas. It’s a simple, wholesome dish that supports digestion, immunity, and energy—perfect for a seasonal reset.

Serves 2

Ingredients 

1 medium butternut squash, sliced into 1/2-inch (1 cm) thick strips

1 medium parsnip, peeled and sliced

1 (15 oz) can chickpeas 

4 cups baby arugula

1/4 cup shelled pistachio nuts

Dressing 

3 T fresh lemon juice

2 T Dijon mustard

2 tsp maple syrup 

1 medium garlic clove, finely minced

½ tsp kosher salt

⅛ tsp black pepper

½ cup extra virgin olive oil 

2 T finely chopped fresh dill

Directions 

1. Preheat the oven to 400°F. Toss the butternut squash and parsnip slices with a little olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized. Set aside to cool.
2. Drain and rinse the chickpeas, then pat dry with a paper towel. Optionally, toss with a little olive oil and salt and roast in the oven for an additional 15-20 minutes, or until crispy. Set aside to cool.
3. In a small bowl, whisk together lemon juice, Dijon mustard, maple syrup, garlic clove, salt, and black pepper. Gradually whisk in ½ cup extra virgin olive oil, followed by 2 tablespoons finely chopped fresh dill. Taste and adjust seasoning if needed.
4. Assemble the salad: In a large bowl, arrange 4 cups baby arugula. Add the roasted butternut squash, parsnip, chickpeas, and ¼ cup shelled pistachio nuts.