Roasted Maple Tahini Squash Salad
Serves 4 - Prep Time: 10 minutes - Cook Time: 20 minutes
The Thanksgiving side that gives turkey a run for its money
Not only do the colors of this salad scream fall, but the flavors too. It’s the different textures that make it next level and the creamy dressing that ties it all together. I guarantee your guests will be asking you for the recipe. It’s up to you if you want to share the secret or not.
Squash
1 delicata squash, seeded and thinly sliced
2 tbsp garlic infused olive oil
Salt and pepper to taste
Chickpeas
1 can chickpea, drained and rinsed
1 tsp sage leaves, minced
1 tsp za’atar
2 tbsp garlic infused olive oil
Salt and pepper to taste
Dressing
1 tbsp maple syrup
1 tbsp whole grain mustard
1 tbsp champagne vinegar
1 tbsp olive oil
1/4 cup tahini
Salt and pepper to taste
Salad
1/2 head purple cabbage, chopped
1 head radicchio, chopped
1/4 cup pomegranate seeds
1/4 cup aged Gouda, grated
Directions
Preheat oven to 475°F.
On a large baking sheet, add squash to one side and chickpeas to the other. Season each side according to their above ingredients. Roast for 20 minutes flipping the squash and tossing the chickpeas halfway through.
While they roast, whisk dressing ingredients in a bowl until smooth and combined.
Add cooled crispy chickpeas to a food processor. Pulse until bread crumb consistency.
To assemble, toss salad ingredients with 2 tbsp dressing and add to a platter. Top with roasted squash, pomegranate seeds, gouda, and crumbled chickpeas. Drizzle with more dressing then serve. Enjoy!
Note: if you can’t find delicata squash, you can easily replace it with butternut or honeynut.