Warm Butternut Squash and Garbanzo Bean Salad
Makes
2
servings
Here's a perfect fall vegetarian meal all in one bowl! The secret to the delectable flavor is roasting the squash with the spices before tossing it into the salad.
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
Salad:
1 medium butternut squash (about 2 to 2 1/2 pounds) peeled, seeded and cut into 1 1/2 inch pieces
1 clove garlic minced
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
1 ½ cups cooked garbanzo beans
¼ of a medium red onion finely chopped
⅓ cup fresh parsley chopped coarsely
Dressing:
1 garlic clove minced
¼ cup lemon juice
3 tablespoons tahini
2 tablespoons water
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 medium butternut squash (about 2 to 2 1/2 pounds) peeled, seeded and cut into 1 1/2 inch pieces
1 clove garlic minced
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
1 ½ cups cooked garbanzo beans
¼ of a medium red onion finely chopped
⅓ cup fresh parsley chopped coarsely
Dressing:
1 garlic clove minced
¼ cup lemon juice
3 tablespoons tahini
2 tablespoons water
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1
Preheat oven to 425 degrees.
2
Combine the squash with the garlic, olive oil, and salt. Toss until the squash pieces are evenly coated. Roast on a baking sheet for 25 minutes or until soft. Remove from oven and set aside to cool.
3
To assemble the salad combine the cooled squash with the beans, red onion and parsley.
4
Combine the dressing ingredients and whisk well. Add more water if needed to make a smooth, creamy consistency.
5
Pour the dressing over the salad and toss carefully.