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.
Curried Squash and Chickpea SaladJulia Johnson
For the squash + chickpeas:
- 2 small delicata squash about 1 - 1½ pounds total
- 1 cup cooked chickpeas if using canned, drain + rinse
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- Juice of 1/2 lemon
- 1 teaspoon curry powder
- pinch of Aleppo pepper
- 1/2 teaspoon salt
- small handful of parsley leaves
For the vinaigrette:
- Click the link above.
For the salad:
- 1 bunch mustard greens
- toasted sunflower seeds for garnish
- Preheat the oven to 450°F. Slice both squash in half crosswise. Scoop out the seeds and discard. Slice each half into 1/4-inch-thick rounds.
- In a large bowl, toss the squash + chickpeas with the oil, vinegar, syrup, lemon juice, spices, salt, and parsley until evenly coated. Pour everything into a large cast iron skillet (preferably), or a large sheet pan. Arrange in a single layer and roast until the squash is caramelized and soft when pierced with a fork, about 25 - 30 minutes. Remove and let cool slightly.
- To make the vinaigrette, click the link above.
- In a large bowl, toss the mustard greens with a drizzle of the vinaigrette. Divide the greens between plates and top with the squash + chickpeas. Sprinkle with sunflower seeds to garnish and enjoy.
Julia Johnson is the blogger behind All the Little Things, a recipe journal of seasonally inspired, wholesome recipes. She lives in Brooklyn with her husband, Henry, and dog, Miles.