Roasted Sweet Potato, Squash and Chickpea Fall Salad with Maple Tahini Dressing
This chickpea fall salad is a hearty vegetarian meal with roasted sweet potatoes, delicata squash, cranberries, feta and a maple tahini dressing.
Servings: 4 servings
Ingredients
FOR THE SALAD
- 1 small sweet potato peeled and chopped
- 1 small delicata squash seeded and chopped (you can leave the skin on)
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- salt and pepper
- 1 - 15 oz. can chickpeas drained and rinsed
- 3/4 cup fresh cranberries
- 1/2 cup crumbled feta
- 1/4 cup minced red onion
- 1/4 cup toasted pine nuts
- 2 tablespoons minced fresh herbs I used sage and rosemary
FOR THE DRESSING
- 1/4 cup tahini
- 3 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 small clove garlic minced
- salt and pepper
Instructions
FOR THE SALAD:
- Preheat oven to 425°F.
- Toss sweet potato and squash with the olive oil, cumin, coriander, salt and pepper and spread out on a baking sheet.
- Roast for about 15 minutes, tossing halfway through.
- Meanwhile, combine remaining ingredients in a large bowl.
- When squash is finished roasting, add to the bowl and toss to combine.
FOR THE DRESSING:
- Whisk together all ingredients in a small bowl until smooth.
- Pour into bowl with the salad ingredients and toss until evenly coated.
Nutrition
Serving: 1SERVING | Calories: 582kcal | Carbohydrates: 56g | Protein: 17g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Cholesterol: 17mg | Sodium: 786mg | Fiber: 13g | Sugar: 18g