Description
A creamy and hearty salad featuring cottage cheese, chickpeas, and seasonal crunch, perfect for pairing with sweet baked treats.
Ingredients
- 1 1/2 cups cottage cheese (full-fat for creamier texture)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small apple, cored and diced (Granny Smith or Honeycrisp)
- 1 cup roasted butternut squash cubes (optional)
- 1/2 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 1/4 cup toasted walnuts or pecans, roughly chopped
- 2 tbsp chopped fresh parsley or dill
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
- Optional: a light sprinkle of smoked paprika
Instructions
- Prep and toast: If roasting squash or toasting nuts, do that first. Preheat oven to 400°F (200°C) for squash, roast cubes tossed with olive oil for 20–25 minutes until tender.
- Combine base: In a large bowl, stir together the cottage cheese and chickpeas until evenly coated.
- Add crisp elements: Fold in diced apple, cherry tomatoes, red onion, and roasted squash. Add most of the toasted nuts, reserving a few for garnish.
- Make the dressing: Whisk olive oil, apple cider vinegar, honey, salt, pepper, and smoked paprika in a small bowl. Pour over the salad and toss gently.
- Finish and rest: Sprinkle with fresh herbs and remaining nuts. Let the salad rest for 5–10 minutes to allow flavors to meld before serving.
Notes
For a dairy-forward version, choose cottage cheese with a creamy curd and drain slightly if you prefer a thicker mixture. This salad is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing/Toasting
- Cuisine: American