Warm Butternut Squash and Garbanzo Bean Salad
2
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
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
Preheat oven to 425 degrees.
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.
To assemble the salad combine the cooled squash with the beans, red onion and parsley.
Combine the dressing ingredients and whisk well. Add more water if needed to make a smooth, creamy consistency.
Pour the dressing over the salad and toss carefully.
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