During the cold winter months, most folks don’t usually think of
serving traditional light, crisp tossed green salads.
salads, made with roasted winter squash, have a toasty, stick-to-the-ribs quality, and are best when served slightly warm.
Winter squash varieties such as butternut squash, pumpkin, acorn squash can be used as a base for some wonderful cold weather recipes – including salads!
Click here for butternut squash how-to’s.
|Roasted Butternut Squash and Chickpea Salad with Tahini Dressing
and fill your tummy.
Keep this recipe handy for the Lenten season which will
soon be upon us!
Butternut Squash and Chickpea Salad with Tahini Dressing
seeded and cut into 1-inch cubes
paste(sesame seed paste)
garlic, allspice, olive oil, and salt and pepper.
|Roasted butternut squash
paper. Bake for 20 to 25 minutes, or until tender. Remove tray from oven and
allow squash to cool slightly.
dressing: Mix the minced garlic and dash of salt with lemon juice; stir in
the tahini paste. Slowly whisk in olive oil. If mixture is too thick, add
enough water to thin it out. The dressing should be pourable, but not soupy. Adjust seasonings, if necessary. Set aside until ready to use.
be used on kebabs, in wraps, on falafel, and so on.
chickpeas, red onion, and cilantro or parsley in a mixing bowl. Add the tahini
dressing and additional oil, if necessary; toss gently. Season with salt and
|Butternut Squash and Chickpea Soup
Variation: This winter salad can be converted into an amazing soup! Place the roasted squash and chickpeas in a blender or food processor fitted with a metal “S” blade. Add 2 to 3 cups of water, chicken broth or vegetable broth. Blend or puree in several batches until it becomes as smooth – or – chunky as you’d like it to be. Place blended soup in a saucepan large enough to accommodate it; gently heat through. Adjust seasonings, if necessary. Garnish with chopped cilantro or parsley, thin slices of red onion, and a drizzle of tahini dressing, if desired.