Ingredients
Roast Winter Veggies
- 1 acorn squash, seeded and cut into 1/4 inch slices
- 1 sweet potato, peeled and cut into 1/4 inch slices
- 2 beets, peeled and cut into 1/4 inch slices
- 1 tablespoon oil
- Salt and pepper to taste
Roast Chickpeas
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon oil
- 1 teaspoon cumin, toasted and ground
- 1 teaspoon paprika (preferably hot smoked)
- Salt and pepper to taste
Cilantro Lemon Tahini Dressing
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1/4 cup cilantro
- 2 tablespoons yogurt
- 2 teaspoons maple syrup
- 1 clove garlic, grated
- Water, as needed to thin
- Salt to taste
Salad Components
- 1/2 cup quinoa
- 1 cup water
- 1 bunch kale, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon oil
- 1 pinch salt
- 1 avocado, sliced
- 1/2 cup small red onion, sliced
- 1/2 cup pomegranate seeds
- 1/4 cup pepitas
- 1 tablespoon sesame seeds
- 1/4 cup feta cheese, crumbled
- Whipped ricotta (amount unspecified, but approximately 1/2 cup recommended as topping)
Instructions
- Roast Winter Veggies: Preheat your oven to 425°F (220°C). Toss the sliced acorn squash, sweet potato, and beets with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 20-25 minutes, turning halfway through, until tender and caramelized.
- Roast Chickpeas: In a heavy-bottom skillet over medium-high heat, toss the rinsed and drained chickpeas with oil, toasted cumin, paprika, salt, and pepper. Cook, stirring occasionally, for about 15-20 minutes until the chickpeas are crispy and browned.
- Make Cilantro Lemon Tahini Dressing: Add tahini, lemon juice, cilantro, yogurt, maple syrup, grated garlic, and a pinch of salt to a food processor. Blend while slowly adding water until the dressing reaches your desired consistency. Adjust salt to taste.
- Cook Quinoa: Bring 1 cup water to boil in a saucepan, stir in quinoa, reduce heat to low, cover and simmer until water is absorbed and quinoa is tender, about 15-20 minutes. Remove from heat and let it sit covered for 5 minutes.
- Prepare Kale: In a bowl, combine thinly sliced kale with lemon juice, oil, and a pinch of salt. Massage the mixture with your hands until the kale darkens and softens, approximately 1-2 minutes.
- Assemble Salad: In a large bowl, combine the roasted winter veggies, crispy chickpeas, cooked quinoa, massaged kale, sliced avocado, red onion, pomegranate seeds, pepitas, sesame seeds, and crumbled feta cheese. Drizzle generously with cilantro lemon tahini dressing and top with whipped ricotta. Toss gently to combine and serve immediately.
Notes
- You can substitute sweet potato with butternut squash if preferred.
- For a vegan version, omit the feta cheese and yogurt or use plant-based alternatives.
- Adjust the amount of garlic and spices in the dressing to suit your taste.
- Roasting chickpeas on the stovetop requires frequent stirring to avoid burning.
- Whipped ricotta can be made by blending fresh ricotta cheese until smooth and creamy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
