this salad is a good contrast to the previous one that i posted. here, roasted butternut squash and chickpeas are gently folded with a tahini dressing, becoming a perfect one dish meal. i have made this salad several times before and each time i think that i should make it more often. the dressing is good to have around, especially if you are a fan of amy’s goddess salad dressing. if you wanted to, i am sure you could sub in roasted sweet potato for the squash or change out the chickpeas for black beans or white kidney beans, but this is pretty much perfect as it is. all of the ingredients are familiar and often make a appearance in my kitchen so you might be able to make this right now!
warm butternut squash and chickpea salad
1 medium butternut squash, peeled and cut into large (1 inch-ish) chucks
generous sprinkle of cinnamon and a smaller sprinkle of cloves or just use allspice if you have it on hand
2 tbsp olive oil
1 can chickpeas, drained and rinsed
1 small red onion, sliced into thin half moons (it is better to do this pole to pole)
large handful chopped cilantro
1 small clove of garlic very well minced
juice of one large lemon (adjust according to taste, i like things on the tart-er side)
3 tbsp tahini (stir well)
2 tbsp water
1-2 tbsp olive oil
Preheat oven and a baking sheet to 425. toss the squash with the olive oil, spices, and a good pinch of salt and pepper. spread out on the hot baking sheet and roast for 20-25 minutes or until soft. meanwhile, mix together all of the dressing ingredients, adjusting the seasoning to taste and set aside. in a large bowl, combine the squash, onions, and chickpeas with the dressing and gently toss to coat. sprinkle in the cilantro leaves and serve. you can also just leave the salad undressed and let everyone decide how much dressing they want at the table. this keeps very well in the fridge and makes yummy leftovers of lunch.