Description
A simple, satisfying salad bursting with fall flavors. Perfect for a weeknight meal or a casual lunch.
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 450°F (226°C).
- Slice both squash in half crosswise, scoop out the seeds, and discard them.
- Slice each squash half into 1/4-inch-thick rounds.
- In a large bowl, toss the squash and chickpeas with oil, vinegar, syrup, lemon juice, spices, salt, and parsley until evenly coated.
- Pour the mixture 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 from oven and let cool slightly.
- In a large bowl, toss the mustard greens with a drizzle of vinaigrette.
- Divide the greens between plates and top with the squash and chickpeas.
- 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