Curried Squash and Chickpea Salad

Caramelized, roasted squash is flavored with curry and tossed with slightly crispy chickpeas, and apple cider vinaigrette and mustard greens to be a stunning fall salad.

We are back in the states after a week-long trip to Mallorca, Spain. The island was more beautiful than either of us could have imagined and the trip was blissful and restorative – just what we both needed. I’m hoping to put together a post soon to share some photos and recap our adventures – stay tuned.

It feels as though I hit a “reset” button, and I’m working hard to keep my mind decluttered and my body healthy. In that spirit, I’m here to share a nourishing and wholesome salad, filled with hearty fall flavors. The star of the dish is delicata squash – which I’ve been roasting my fair share of since we’ve been home. Its tender skin does not require peeling, which is great for me, as I will do anything to avoid peeling a massive squash (especially butternut, because I’m weirdly allergic to its skin). It’s also relatively quick-cooking – when cut into slices it only takes about 25 minutes in a hot oven.

For this dish, I roasted the squash with some chickpeas for heft and protein. Both are tossed in a fall-forward mixture of olive oil, apple cider vinegar, lemon, and maple syrup, with a touch of curry and Aleppo pepper. Everything is roasted together until caramelized and soft (with a bit of crispness from the chickpeas). For the salad, I used mustard greens, which were included in my latest farm-share bag. I loved how their peppery bite paired with the sweetness of the squash, but feel free to substitute any green that you have – arugula would be delicious, as would baby kale. You really can’t go wrong.

Click here for the vinaigrette recipe.

Curried Squash and Chickpea Salad

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• Author: Julia Johnson
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

A simple, satisfying salad bursting with fall flavors. Perfect for a weeknight meal or a casual lunch.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) small delicata squash
• 1 cups (237 ml) cooked chickpeas
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1/2 lemon Juice
• 1 tsp curry powder
• pinch of Aleppo pepper
• 1/2 tsp salt
• small handful of parsley leaves
• 1 bunch mustard greens
• toasted sunflower seeds

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Instructions

1. Preheat oven to 450°F (226°C).
2. Slice both squash in half crosswise, scoop out the seeds, and discard them.
3. Slice each squash half into 1/4-inch-thick rounds.
4. In a large bowl, toss the squash and chickpeas with oil, vinegar, syrup, lemon juice, spices, salt, and parsley until evenly coated.
5. Pour the mixture into a large cast iron skillet (preferably) or a large sheet pan.
6. Arrange in a single layer and roast until the squash is caramelized and soft when pierced with a fork, about 25-30 minutes.
7. Remove from oven and let cool slightly.
8. In a large bowl, toss the mustard greens with a drizzle of vinaigrette.
9. Divide the greens between plates and top with the squash and chickpeas.
10. Sprinkle with sunflower seeds to garnish.

Notes

• For a richer flavor, roast the squash until deeply caramelized, even slightly browned at the edges.
• Substitute butternut squash or kabocha squash for delicata if desired. Adjust roasting time as needed depending on squash size and density.
• Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 10
• Sodium: 300
• Fat: 20
• Saturated Fat: 4
• Unsaturated Fat: 14
• Carbohydrates: 40
• Fiber: 8
• Protein: 12

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