Roasted Squash Salad with Cilantro Lime Dressing (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1, 15 oz can chickpeas, drained and rinsed
02 -
1 lb delicata squash or acorn squash
03 -
1 lb brussels sprouts, thinly sliced
04 -
1/2 medium red onion, thinly sliced
05 -
3 tbsp avocado oil or neutral high heat oil
06 -
1 tbsp cornstarch
07 -
1 1/2 tsp garlic powder
08 -
1 tsp ground coriander
09 -
1 tsp Chinese Five Spice
10 -
2 tsp fresh thyme
11 -
1/2 tsp fennel seeds
12 -
2 tsp maple syrup
13 -
Kosher salt to taste
14 -
Cooked rice or quinoa for serving
→ Cilantro Lime Tahini Sauce
15 -
1/4 cup tahini
16 -
1 tbsp maple syrup or more
17 -
1 clove garlic, grated
18 -
1 tsp Dijon mustard
19 -
1/4 cup cilantro, finely minced
20 -
Juice and zest of 1 lime
21 -
3–4 tbsp cold water
# Instructions:
01 -
Preheat the oven to 425°F and line 3 baking sheets with parchment paper. Place the rinsed chickpeas on a clean kitchen towel and pat dry. Transfer the chickpeas to one baking sheet and drizzle with 1 tbsp of oil. Toss to coat and bake for 15 minutes.
02 -
Remove the chickpeas from the oven and top with 1/2 teaspoon each of garlic powder, thyme, and salt. Stir to coat, then return to the oven for an additional 15 minutes until crispy.
03 -
Cut the ends off of the squash, then cut in half lengthwise. Scoop out the seeds, then thinly slice. Transfer to a baking sheet and coat with cornstarch, 1/2 teaspoon each of garlic powder, coriander, Five Spice, and thyme. Drizzle with 1 tbsp or more oil as needed and toss to coat. Spread out in a single layer and bake on the bottom rack for 15 minutes or until golden brown. Sprinkle with a pinch of salt after removing from the oven.
04 -
Add brussels sprouts and onions to the third tray. Coat with 1 tbsp oil, maple syrup, 1 tsp fresh thyme, and 1/2 teaspoon each of garlic powder, coriander, Five Spice, fennel seeds, and a pinch of salt. Toss to coat, spread evenly, and bake for 12–15 minutes. Combine roasted squash with brussels sprouts mix on the tray.
05 -
In a small mixing bowl, whisk together tahini, maple syrup, garlic, mustard, cilantro, lime zest, lime juice, and a large pinch of salt. Gradually whisk in 3–4 tbsp of cold water until your desired consistency is achieved.
06 -
To serve, add a cooked grain of choice to a bowl, top with the roasted brussels sprouts mix and crispy chickpeas, and drizzle with dressing. Toss gently to coat and enjoy.
# Notes:
01 -
Both delicata and acorn squash have edible skins, saving prep time while increasing fiber content.
02 -
Roasting times for squash may vary depending on slice thickness. Thicker slices may require 30–35 minutes, flipping halfway.
03 -
For extra crispy chickpeas, perform an initial roast with just oil and allow them to cool before seasoning.