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. 

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.


Eden Lang said...

this is my new favorite! Daylan asked if it could be a weekly staple:) thanks mom!

brenda said...

Just decided to make this as I have all of the ingredients at home. It is only 10:57 am and I think it will be gone before noon!
I love it and am going to try to leave enough to take into Chris' office to share...You are the best Cheri - this is truly delicious!!!