Warm Spiced Butternut and Chickpea Salad with Tahini Citrus Dressing

Ingredients

• •1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• •2 tablespoons olive oil
• •1 teaspoon ground cinnamon
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper (optional)
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 (15-ounce) can chickpeas, drained and rinsed
• •5 cups mixed greens or arugula
• •1/4 cup pomegranate seeds
• •1/4 cup chopped fresh parsley
• •1/4 cup chopped toasted almonds
• •1/4 cup tahini
• •3 tablespoons fresh orange juice
• •2 tablespoons fresh lemon juice
• •1 tablespoon maple syrup
• •1 small garlic clove, minced
• •3-4 tablespoons water (to adjust dressing consistency)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, toss the butternut squash with olive oil, cinnamon, cumin, smoked paprika, cayenne pepper, salt, and black pepper until evenly coated.

3. 3

   Spread the squash in a single layer on the baking sheet and roast for 25 minutes, stirring halfway, until tender and slightly caramelized.

4. 4

   After 15 minutes of roasting, add the chickpeas to the baking sheet, tossing lightly with the squash to coat them in the seasonings, and continue roasting for the remaining 10 minutes.

5. 5

   Meanwhile, in a small bowl, whisk together tahini, orange juice, lemon juice, maple syrup, minced garlic, and water until smooth and creamy. Adjust consistency with additional water if needed.

6. 6

   In a large serving bowl, combine the mixed greens, roasted butternut squash, chickpeas, pomegranate seeds, parsley, and almonds.

7. 7

   Drizzle the tahini citrus dressing over the salad and toss gently to combine.

8. 8

   Serve immediately, either warm or at room temperature.