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Roasted Sweet Potato, Squash and Chickpea Fall Salad with Maple Tahini Dressing

Course Salads
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegetarian
Occasion Thanksgiving
Nutrition 1/2 cup serving, 7g+ fiber, 7g+ protein
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

Salad:

  • 1 small sweet potato peeled and chopped
  • 1 small squash, delicata seeded and chopped (you can leave the skin on)
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • salt and pepper
  • 1 15 oz can chickpeas rinsed and drained
  • 3/4 cup cranberries fresh
  • 1/2 cup feta cheese crumbled
  • 1/4 cup onion red; minced
  • 1/4 cup pine nuts toasted
  • 2 tbsp fresh herbs minced (e.g. sage and rosemary)

Dressing:

  • 1/4 cup tahini
  • 3 tbsp olive oil extra virgin
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 small clove garlic minced
  • salt and pepper

Instructions

Salad:

  1. Preheat oven to 425°F.
  2. Toss sweet potato and squash with the olive oil, cumin, coriander, salt and pepper and spread out on a baking sheet.
  3. Roast for about 15 minutes, tossing halfway through.
  4. Meanwhile, combine remaining ingredients in a large bowl.
  5. When squash is finished roasting, add to the bowl and toss to combine.

Dressing:

  1. Whisk together all ingredients in a small bowl until smooth.
  2. Pour into bowl with the salad ingredients and toss until evenly coated.