Butternut Squash and Chickpea Salad with Lemon Tahini Dressing
Ingredients
For the salad:
- 1, 2¼ - 2½ pound butternut squash - peeled seeded, and cubed (about 6 cups cubed)
- 2 tablespoons olive oil
- 1/8 teaspoon fine sea salt
- 1, 15- ounce can of chickpeas drained (reserve 2-3 tablespoons of liquid for dressing)
- 1/3 – 1/2 cup red onion, finely chopped
For the tahini dressing:
- 1 - 2 garlic cloves, finely chopped
- 1/4 cup fresh lemon juice (about ½ large lemon)
- zest of ½ lemon
- 3 tablespoons tahini (stir well before using)
- 1 tablespoon unseasoned rice vinegar
- 2 - 3 tablespoons chickpea liquid + more if needed to thin dressing
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro of flatleaf parsley, chopped + more for garnish
- 1/8 teaspoon fine sea salt to taste
- 1/8 teaspoon fresh ground black pepper to taste
Garnish
- See 'Presentation Tips' above.
Instructions
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Preheat oven to 400°F.
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Line two rimmed baking sheets with parchment paper and set aside.
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For the salad: In a large mixing bowl, whisk together the olive oil and salt, and set aside.
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Cut the squash in half widthwise at the base of the neck, and then quarter it lengthwise. Peel, remove seeds, and cut into bite-sized cubes.
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Add squash cubes to the olive oil and salt mixture in the large bowl, and toss until completely coated. Place squash onto the parchment-lined baking sheets in a single layer. Roast for 10 minutes, then stir the squash and roast for another 10 minutes - or until fork tender. When done, remove the squash from the oven and allow it to cool before combining with the other ingredients.
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For the lemon tahini dressing: While the squash is roasting, make the dressing. In a small, non-reactive mixing bowl, add the garlic, lemon juice and zest, tahini, rice vinegar, bean liquid, oil, chopped cilantro or parsley, salt and pepper, and whisk everything together. For a thinner consistency, add more chickpea liquid.
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Toss squash and chickpeas with dressing until evenly coated.
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Serve slightly warm or at room temperature. If making ahead, refrigerate ingredients and dressing separately. Allow ingredients and dressing to come to room temperature or warm slightly in the microwave. Dress shortly before serving, garnish, and enjoy!
Recipe Notes
Check your chickpeas! Different brands of canned chickpeas contain very different levels of sodium which can affect the flavors in this recipe. Use lower sodium products so you can adjust the seasonings to your preference.
*Recipe adapted from Smitten Kitchn, who adapted it from Orangette, who adapted it from Casa Moro. And here’s to all the others who sited the original source(s) of this recipe as well - because it's that good. Cheers!