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ROASTED SWEET POTATO, SQUASH AND CHICKPEA FALL SALAD WITH MAPLE TAHINI DRESSING

Serves 4

Ingredients

  • 1 small sweet potato, peeled and chopped
  • 1 small squash, delicata, seeded and chopped (you can leave the skin on)
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • salt and pepper
  • 1 15 oz can chickpeas, rinsed and drained
  • 3/4 cup cranberries, fresh
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup onion, red; minced
  • 1/4 cup pine nuts, toasted
  • 2 tbsp fresh herbs, minced (e.g. sage and rosemary)

DRESSING

  • 1/4 cuptahini
  • 3 tbspolive oil, extra virgin
  • 2 tbspmaple syrup
  • 2 tbspapple cider vinegar
  • 1 small clovegarlic, minced
  • salt and pepper

Directions

SALAD

  1. Preheat oven to 425°F.
  2. Toss sweet potato and squash with the olive oil, cumin, coriander, salt and pepper and spread out on a baking sheet.
  3. Roast for about 15 minutes, tossing halfway through.
  4. Meanwhile, combine remaining ingredients in a large bowl.
  5. When squash is finished roasting, add to the bowl and toss to combine.

DRESSING

  1. Whisk together all ingredients in a small bowl until smooth.
  2. Pour into bowl with the salad ingredients and toss until evenly coated.