Course Salads
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegetarian
Occasion Thanksgiving
Recipe Contributed By Running to the Kitchen

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

Prep Time 15 minutes
Cook Time 15 minutes



  • 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)


  • 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



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


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