Photo of Warm squash, red onion & chickpea salad by WW

Warm squash, red onion & chickpea salad

Points® value
Total Time
55 min
20 min
35 min
Baharat is an aromatic Middle Eastern spice blend that you can find in most supermarkets.


Butternut Squash

1 whole, small

Calorie controlled cooking spray

4 spray(s)

Mixed Spice

1 tablespoon(s), level, use middle easter Baharat mixed spice


200 g

Red onion

1 small, thinly sliced

Chickpeas, cooked

400 g

Coriander, fresh

1 teaspoon(s)


1 teaspoon(s), level

Ground Cumin

½ teaspoon(s), level

Freshly squeezed orange juice

45 ml

Olive Oil

2 teaspoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist the squash with the cooking spray, then toss with the baharat so it’s evenly coated.
  2. Spread the squash out evenly on a baking tray and roast for 20 minutes. Turn the wedges over, then roast for another 15 minutes, or until the butternut squash is tender. Remove from the oven.
  3. Meanwhile, for the dressing, put all the ingredients in a small, clean jar, then season with salt and freshly ground black pepper. Put the lid on and shake the jar until combined. Chill until needed.
  4. When ready to serve, put the spinach, onion, chickpeas and coriander in a bowl. Toss with the dressing. Top with the roasted squash and garnish with the extra coriander.