Christmas Salad: Spiced Delicata Squash & Roasted Chickpeas
I know many of you have been waiting for this recipe after seeing it on my instagram page.
Well, here it is....just in time for the holidays!
This was just an ordinary Meatless Monday dinner, but we both said "wouldn't this be a great holiday salad?".
They look like decorated Christmas wreaths!
This is a fantastic salad, that can be assembled ahead and dressed just before serving.
It uses my favorite variety of squash, delicata.
It's a small compact squash, and the best part? you can eat the skin! No tedious peeling.
It's sweet and in my opinion, better than acorn or butternut squash!
I'm in love with this salad.
Roasted Spiced Delicata Squash w/ Chickpeas: (inspired by Little Things by Julia)
For the Squash + Chickpeas:
2 small delicata squash (about 1 – 1½ pounds total), sliced and seeds removed
1 cup cooked chickpeas (if using canned, drain + rinse)
3 tablespoons olive oil
1 tablespoon apple cider vinegar
kosher salt & pepper
2 tablespoons maple syrup
1 tsp pimenton (smoked Spanish paprika)
1 teaspoon cinnamon
small handful of cilantro leaves
Slice the squash into rings and add to a bowl w/ the chickpeas.
Mix up the spices with oil and vinegar and maple syrup and pour over the squash in the bowl.
Stir together the chickpeas and squash to coat well with the spices and marinade. Add in the chopped cilantro, if using.
Pour on a parchment lined baking sheet (or cast iron skillet) and roast for 25 minutes at 450F.
1 teaspoon Dijon mustard
1 teaspoon maple syrup
2 teaspoons apple cider vinegar
1 tbsp fresh lemon juice
pinch of sea salt
3 tablespoon olive oil
Whisk vinaigrette ingredients with a fork until emulsified. Set aside until ready to serve.
Plate the roasted squash on big plates of arugula or dandelion greens.
Drizzle with the dressing and garnish with pomegranate seeds.
Pretty and delicious!
We loved this salad.