Preheat your oven to 400°F (200°C).

Peel, seed, and cube the butternut squash into 1-inch pieces. Toss with olive oil, minced garlic, cumin, paprika, salt, and black pepper.

Spread the seasoned butternut squash on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Rinse and drain canned chickpeas. Slice red onion thinly.

In a bowl, combine lemon juice, honey, olive oil, salt, and black pepper to make the dressing.

In a large mixing bowl, add baby spinach, roasted butternut squash, chickpeas, and red onion. Toss gently.

Drizzle dressing over salad and toss gently to coat.

Serve warm or chill in the fridge for about 30 minutes before serving.