Cooktop Cove: Save a butternut squash and prepare this hearty signature recipe
By Emily Monaco
The word "salad" often evokes a dish that's light and cold – perfect for summertime. However, a salad can also be a hearty, delicious wintertime staple, and the recipe below is the perfect example. Featuring sweet roasted squash, crispy roasted chickpeas, and a zingy tahini dressing, it's just the thing for an easy winter dinner.
The recipe below begins with a sheet pan of cubed butternut squash and canned chickpeas. Tossed with olive oil and spices, the veggies take a trip through the oven so that the squash can become soft and caramelized and the chickpeas nutty and crispy. The veggies are then served on a bed of winter lettuces, topped with a zesty lemon-tahini dressing, creamy avocado, and sweet orange supremes. A sprinkling of feta can be a welcome addition, but leave it out to make this warm salad vegan.
Vegetarian winter salad with butternut squash, radicchio, and crispy chickpeas
4
10 minutes
30 minutes
40 minutes
1 butternut squash, peeled and cubed
2 (15-ounce) cans chickpeas, rinsed and drained
2 tablespoons olive oil
1 tablespoon turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt, divided
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 head radicchio, chiffonade
1 Belgian endive, halved lengthwise and thinly sliced
1 cup baby spinach
4 tablespoons tahini
juice and zest of 1 lemon
1 orange, supremed, juice reserved
1 avocado, thinly sliced
4 ounces feta, crumbled (optional)
Preheat the oven to 400°F. Toss the squash, chickpeas, olive oil, turmeric, cumin, coriander, half the salt, pepper, and cayenne together in a bowl until everything is well-coated. Arrange in an even layer on a baking sheet, and roast 30 minutes, tossing once.
Meanwhile, toss the lettuces together in a large salad bowl. Set aside.
In a small bowl, whisk together the tahini, lemon juice, orange juice, and remaining salt. Add a tablespoon or two of water if needed to make the dressing pourable. Drizzle over the lettuces and toss well to combine.
Plate the dressed lettuces, and top with orange supremes, avocado slices, and roasted vegetables. Sprinkle with feta (if using) and serve.