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Roasted Sweet Potato, Squash and Chickpea Fall Salad with Maple Tahini Dressing

Roasted Sweet Potato, Squash and Chickpea Fall Salad with Maple Tahini Dressing

Salads

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Occasion

Thanksgiving

Nutrition

1/2 cup serving

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Salad:

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 cup tahini
3 tbsp olive oil extra virgin
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 small clove garlic minced
salt and pepper

Instructions

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.

Dressing:

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