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This hearty roasted squash salad combines crispy brussels sprouts, caramelized delicata squash, and crunchy chickpeas all tossed in a tangy cilantro lime dressing. The perfect balance of textures and flavors makes this sheet pan meal both nourishing and satisfying for busy weeknights.
I created this recipe during a particularly hectic work week when I needed something nutritious but didn't have time for complicated cooking. What started as a simple clean-out-the-fridge meal has become one of my most requested dishes when friends come over for dinner.
Ingredients
- Delicata squash: Provides natural sweetness and doesn't require peeling, saving precious prep time
- Brussels sprouts: Add crispy texture and nutty flavor when roasted to perfection
- Chickpeas: Deliver plant protein and become addictively crunchy in the oven
- Chinese Five Spice: Brings warmth and complexity that elevates the entire dish
- Tahini: Creates a creamy dressing base without any dairy
- Fresh cilantro: Brightens the entire salad with its distinctive herbaceous notes
- Lime juice: Adds necessary acidity to balance the sweetness of the maple syrup
- Fennel seeds: Provide a subtle licorice note that complements the roasted vegetables
Step-by-Step Instructions
- Prep the chickpeas:
- Begin by thoroughly drying your chickpeas on a clean kitchen towel. This crucial step ensures maximum crispiness. Transfer to a baking sheet, drizzle with oil, and start their first round of roasting at 425°F for 15 minutes.
- Season the chickpeas:
- Remove partially roasted chickpeas and sprinkle with garlic powder, thyme and salt. The warm chickpeas will absorb these flavors beautifully. Return to oven for another 15 minutes until golden and crunchy throughout.
- Prepare the squash:
- Slice your delicata squash into thin halfmoons after removing the seeds. Toss with cornstarch which creates an extra crispy exterior. Add spices and oil to coat evenly before arranging in a single layer on a baking sheet. Roast on the bottom rack where heat is most intense.
- Roast the brussels sprouts:
- Combine thinly sliced brussels sprouts and red onion on the final baking sheet. The maple syrup helps these vegetables caramelize beautifully while the spice blend adds dimension. Roast until the edges turn golden and slightly crispy.
- Make the dressing:
- Whisk together tahini, maple syrup, garlic, mustard, cilantro, lime zest and juice until well combined. The mixture will thicken as you whisk. Add cold water gradually until you reach your desired consistency. The cold water prevents the tahini from seizing.
- Assemble your bowl:
- Start with a base of your favorite cooked grain. Top with the roasted brussels sprouts and squash mixture, followed by crispy chickpeas. Drizzle generously with the cilantro lime dressing before tossing everything together.
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My absolute favorite part of this recipe is the contrast between the sweet caramelized squash and the zingy cilantro lime dressing. It reminds me of the first time I made this for my skeptical brussels sprout-hating friend who ended up requesting the recipe before she even left the dinner table.
Meal Prep Magic
This salad was designed with busy weekdays in mind. Roast all components on Sunday and store separately in airtight containers in the refrigerator. The dressing will stay fresh for up to 5 days when refrigerated. When ready to eat, simply reheat the vegetables and chickpeas in a 350°F oven for 5-7 minutes to restore their texture before assembling your bowl.
Seasonal Adaptations
While delicata squash has a special place in this recipe, don't hesitate to switch things up based on seasonal availability. Butternut squash works beautifully in fall and winter though it requires peeling. During summer months, try substituting with roasted sweet potatoes or even golden beets for a colorful twist. The spice blend complements all these root vegetables equally well.
Serving Suggestions
For a heartier meal, serve this salad over brown rice or quinoa as suggested. For a lighter option, try cauliflower rice or simply enjoy it as is. A dollop of avocado adds creaminess that pairs wonderfully with the tangy dressing. For non-vegan eaters, a soft-boiled egg makes a lovely addition, with the runny yolk creating an additional sauce element.
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The Art of Spice Blending
The combination of Chinese Five Spice, coriander, garlic powder, and fennel creates a distinctive flavor profile that elevates this dish beyond ordinary roasted vegetables. These warming spices complement the natural sweetness of the squash while providing depth to the brussels sprouts. Feel free to adjust the proportions based on your preference, but resist the urge to skip the Chinese Five Spice which contributes unique star anise and clove notes.
Frequently Asked Questions
- → Can I use a different type of squash?
Yes, delicata or acorn squash works best, but you can use butternut squash or even sweet potato. Just adjust roasting time as needed.
- → What grains pair well with this dish?
Rice, quinoa, or millet are great options. You can also use farro or barley for a heartier texture.
- → How can I make the chickpeas extra crispy?
Dry the chickpeas thoroughly before roasting. Roast them with just oil initially, then add seasonings and roast again for a perfect crunch.
- → Can I prepare the dressing in advance?
Absolutely! You can make the cilantro lime tahini dressing a day or two in advance and store it in the fridge.
- → What can I substitute for tahini in the dressing?
If you don't have tahini, you can use almond butter, sunflower seed butter, or even Greek yogurt for a creamy alternative.
- → Is the squash peel edible?
Yes, delicata and acorn squash have thin, edible peels, adding texture and fiber to the dish. No peeling necessary!