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
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Preheat oven to 425°F.
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Toss sweet potato and squash with the olive oil, cumin, coriander, salt and pepper and spread out on a baking sheet.
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Roast for about 15 minutes, tossing halfway through.
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Meanwhile, combine remaining ingredients in a large bowl.
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When squash is finished roasting, add to the bowl and toss to combine.
DRESSING
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Whisk together all ingredients in a small bowl until smooth.
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Pour into bowl with the salad ingredients and toss until evenly coated.