Winter squash, chickpea, and apple salad with Tahini Dressing
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 326.8
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 487.8 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 15.1 g
- Protein: 9.4 g
View full nutritional breakdown of Winter squash, chickpea, and apple salad with Tahini Dressing calories by ingredient
Number of Servings: 6
Ingredients
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8 c. peeled, seeded, and cut into 1 1/2 " cubes, winter squash such as butternut.
1 med, clove garlic, minced
1 t. ground allspice
1 T. olive oil
1/4 t. salt
1/4 c. finely chopped shallots
1/4 c. chopped fresh parsley or cilantro
1 large apple, cored and cut into 1/4" dice
1 15 oz can of chickpeas, rinsed and drained
1 clove garlic, minced
1/4 c. fresh lemon juice
3T. tahini, well stirred.
2 T. brewed coffee
2 t. olive oil
1/4 t. salt or to taste
Directions
For the salad:
Preheat the oven to 425.
Spray a large, rimmed, baking sheet with cooking oil spray.
In a large bowl, toss the squash, garlic, all spice, olive oil, and salt until the squash is well coated. Spread in a single layer on the baking sheet and bake for around 25 minutes, or until soft and beginning to brown. Remove from oven and set aside to cool.
While the squash is roasting, in a large bowl, toss the diced apple, chickpeas, shallots, and parsley or cilantro.
For the Dressing:
In a small bowl, whisk together the last minced garlic clove, salt, lemon juice, tahini, coffee, and olive oil. Pour over chopped apple mixture and toss to coat well.
To assemble salad: When the squash is cool, pup squash in bowl with rest of salad ingredients and gently toss until well mixed being careful not to mash the squash.
Serve warm or chilled.
Number of Servings: 6
Recipe submitted by SparkPeople user L8AGAIN.
Preheat the oven to 425.
Spray a large, rimmed, baking sheet with cooking oil spray.
In a large bowl, toss the squash, garlic, all spice, olive oil, and salt until the squash is well coated. Spread in a single layer on the baking sheet and bake for around 25 minutes, or until soft and beginning to brown. Remove from oven and set aside to cool.
While the squash is roasting, in a large bowl, toss the diced apple, chickpeas, shallots, and parsley or cilantro.
For the Dressing:
In a small bowl, whisk together the last minced garlic clove, salt, lemon juice, tahini, coffee, and olive oil. Pour over chopped apple mixture and toss to coat well.
To assemble salad: When the squash is cool, pup squash in bowl with rest of salad ingredients and gently toss until well mixed being careful not to mash the squash.
Serve warm or chilled.
Number of Servings: 6
Recipe submitted by SparkPeople user L8AGAIN.