Ingredients
Scale
- For the Dressing
- ¼ cuptahini
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonsmaple syrup
- 2 tablespoonsapple cider vinegar
- 1small clove garlic, minced
- Salt and black pepper, to taste
- For the Salad
- 1can (15 ounces) chickpeas, drained and rinsed
- 1small sweet potato, peeled and cubed
- 1small delicata squash, seeded and chopped (skin optional)
- ¾ cupfresh cranberries
- ½ cupcrumbled feta cheese
- ¼ cupminced red onion
- ¼ cuptoasted pine nuts
- 2 tablespoonschopped fresh herbs (rosemary and sage recommended)
- 1 tablespoonolive oil
- ½ teaspoonground cumin
- ½ teaspoonground coriander
- Salt and pepper, to taste
Instructions
- Prepare the Dressing First
- In a small bowl, whisk together tahini, olive oil, maple syrup, apple cider vinegar, and minced garlic until smooth and creamy.
- Season with salt and pepper. If the dressing seems too thick, add a small splash of water to loosen it. Set aside while preparing the salad.
- Roast the Vegetables
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine the cubed sweet potato and chopped delicata squash with olive oil, cumin, coriander, salt, and pepper.
- Spread them evenly on a baking sheet and roast for 15 minutes, stirring halfway through to ensure even browning.
- Build the Salad Base
- While the vegetables roast, combine chickpeas, cranberries, red onion, feta, pine nuts, and herbs in a large salad bowl.
- Assemble Everything
- Once the roasted vegetables are golden and tender, remove them from the oven and allow them to cool for a few minutes.
- Add them to the bowl with the chickpea mixture and toss gently to combine.
- Dress and Serve
- Pour the maple tahini dressing over the salad and toss until every ingredient is evenly coated.
- Adjust seasoning with a pinch of salt or pepper if needed.
- Enjoy Warm or Chilled
- Serve immediately while slightly warm, or refrigerate and enjoy later as a cool, flavorful lunch.