butternut squash & chickpea salad with tahini dressing

You have to make this! Really.


I read the recipe for this salad in the current issue of Oprah Magazine. The title for the recipe sounded promising. Then I noted the contributor (Deb Perelman of smitten kitchen fame) and saw that she had found the recipe in Casa Moro, a cookbook from Moro - one of her favourite restaurants in London. I think highly of Deb's blog and recipes, and I love every single ingredient in the recipe, so I had high expectations for this salad. They were fulfilled. Absolutely. It is even better than you think it will be.


butternut squash & chickpea salad with tahini dressing
(from Oprah Magazine)


1 medium butternut squash, peeled, seeded, and cut into 3/4" pieces
1 minced garlic clove
2 Tbsp olive oil
sea salt and  freshly ground pepper
1 (15 oz) can chickpeas, drained and rinsed
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro


Heat oven to 425 degrees F. Combine the squash, garlic, and olive oil in a  large bowl. Add a generous pinch of salt and a few good twists of pepper. Toss to coat. Place on a baking sheet lined with parchment paper and roast until just soft, 15-20 minutes. 


dressing:
1 minced garlic clove
1/4 cup fresh lemon juice
3 Tbsp tahini
2 Tbsp olive oil
2 Tbsp water
1/8 tsp sea salt


Whisk dressing ingredients together.


Combine the roasted squash with the chickpeas, onion, and cilantro. Add the tahini dressing and mix.


Simple and amazing.