Best 2 Warm Butternut Squash And Chickpea Salad With Tahini Dressing Recipes

Indulge in a culinary journey with our Warm Butternut Squash and Chickpea Salad with Tahini Dressing, a vibrant and flavorful dish that tantalizes your taste buds. This delectable salad combines the sweetness of roasted butternut squash, the nutty crunch of chickpeas, and the creaminess of tahini dressing. With its perfect balance of flavors and textures, this salad is a true celebration of autumn's bounty. Explore our collection of recipes that showcase the versatility of this dish. From a simple yet satisfying classic salad to a hearty grain bowl packed with protein and fiber, these recipes cater to various dietary preferences and culinary skills. Get ready to elevate your meals with this wholesome and delicious salad.

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ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

WARM BUTTERNUT SQUASH AND CHICKPEA SALAD WITH TAHINI DRESSING

WARM BUTTERNUT SQUASH AND CHICKPEA SALAD WITH TAHINI DRESSING image

Categories Salad Side Bake Vegetarian Wheat/Gluten-Free Squash Healthy Vegan

Yield 4 Servings

Number Of Ingredients 15

Ingredients

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Steps:

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Tips:

For the best flavor, choose ripe butternut squash that is firm and has a deep orange color.
Be sure to peel and cube the butternut squash before roasting it. This will help it to cook evenly.
Roast the butternut squash at a high temperature (425 degrees Fahrenheit) so that it caramelizes and gets slightly browned.
Let the butternut squash cool slightly before adding it to the salad. This will help to prevent the salad from becoming watery.
Use a good-quality tahini dressing. You can find this at most grocery stores or online.
Add your favorite toppings to the salad, such as crumbled feta cheese, chopped nuts, or dried cranberries.

Conclusion:

This warm butternut squash and chickpea salad with tahini dressing is a delicious and healthy meal that is perfect for a fall or winter lunch or dinner. The roasted butternut squash is sweet and savory, the chickpeas add protein and fiber, and the tahini dressing is creamy and flavorful. This salad is also very versatile and can be easily customized to your liking. So next time you're looking for a healthy and satisfying meal, give this warm butternut squash and chickpea salad a try!