May 8, 2010

A nice warm and flavorful salad

A big thank you and shout out to Cate's World Kitchen for this satisfying and delicious recipe.

This was an incredible salad and one the hubs and I both truly enjoyed. The meal was easy to put together, flavorful and a great entrée salad.

I did short cut and use canned chickpeas instead of dried and soaked ones. We also omitted the red onion, since it's not something we love, and I accidentally forgot the Pepita - even though I even had them in the house - but they would have added a wonderful crunch here!

Spinach, Butternut and Chickpea Salad

(adapted from

1 2-lb butternut squash
1 medium garlic clove, smashed and broken into a few pieces
2 tbsp olive oil
1/4 tsp ground allspice
1/4 tsp nutmeg
2 tbsp. olive oil
2 cups cooked chickpeas (drained) or 1 15 ounce can, drained and rinsed
1/4 of a medium red onion, thinly sliced
3 handfuls roughly chopped spinach
3 tbsp pepitas (hulled pumpkin seeds), toasted in a skillet


3 tbsp tahini
3 tbsp warm water
3 tbsp lemon juice
pinch salt
1 clove garlic, finely minced
2 tbsp olive oil

Preheat the oven to 425.

Peel the squash and scoop out the seeds. Cut into bite-sized (1″) pieces. Toss with olive oil, garlic, nutmeg, allspice, and salt.
Spread onto a parchment or Silpat-lined baking sheet and bake 15-20 minutes, or until squash is tender.
While squash is roasting, whisk all the dressing ingredients together, taste, and adjust seasonings if necessary.
When the squash is done, discard the garlic pieces, and put the squash, chickpeas, spinach, and onion in a large bowl.
Add the dressing and toss well, then serve sprinkled with pepitas.

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