Warm Butternut Squash And Chickpea Salad With Tahini Dressing Recipes
WARM BUTTERNUT SQUASH AND CHICKPEA SALAD WITH TAHINI DRESSING
Categories Salad Side Bake Vegetarian Wheat/Gluten-Free Squash Healthy Vegan
Yield 4 Servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.
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- For the salad: In a large bowl, whisk together the garlic, olive oil, and salt, and set aside. Peel the butternut squash – making sure to remove all the peel and all of the “pith” down to the bright orange squash flesh. Cut the squash in half widthwise at the base of the neck, and then quarter it lengthwise. Remove seeds and cut into bite-sized cubes.
- Add squash cubes to the olive oil mixture in the large bowl, and toss until completely coated. Spoon the squash onto the parchment-lined baking sheets, making sure pieces are in a single layer. Roast for 25 minutes or until tender, checking and carefully tossing the pieces with a spoon after about 15 minutes to ensure uniform doneness. When done, remove the squash from the oven and allow it to cool.
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In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the ...
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