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