Begin by preheating your oven to 425°F.
On a large sheet tray place the peeled and cut butternut squash. Drizzle with a little extra virgin olive oil and sprinkle with a good amount of salt and pepper. Toss to make sure everything is coated.
Roast the squash for 20-25 minutes or until soft and golden brown. Remove from oven to let cool.
While the squash is roasting, prepare and begin to assemble the salad.
You can make this in one large bowl, family style, and then dress it right before you eat or individual bowls. Makes about 4 large sized portions.
This is for 1 portion. Clean and tear the lettuce into bite sized pieces. Place about 1/2 of a head into a bowl followed by ¼ cup of the chickpeas. Then crumble ¼ of the goat cheese over the chickpeas, followed by a generous portion of the cooled squash. Finish with a sprinkling of chopped pistachios.
To dress the salad, each portion gets the juice of ½ a lemon squeezed directly over. Finish with a drizzle of extra virgin olive oil and a sprinkling of salt and pepper. If making this family style, start with 1 lemon squeezed and see if you need anymore. Serve immediately.
Recipe Courtesy of Megan Mitchell