Roasted squash salad with crispy chickpeas
Delight in the irresistible blend of roasted squash and crispy chickpeas in this hearty and flavorful salad. Perfect for a satisfying and nutritious meal.
Ingredients:
- lb. sweet potatoes (about 6 small or 3 medium), halved lengthwise
- delicata squash, halved lengthwise, seeded, cut into 1"–2" pieces
- Tbsp. extra-virgin olive oil, divided
- Kosher salt
- 14.5-oz. can chickpeas, rinsed, drained
- bunch scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced
- Tbsp. unseasoned rice vinegar
- Tbsp. toasted sesame seeds
- Tbsp. white miso
- tsp. soy sauce
- Plain yogurt and Aleppo-style pepper (for serving)
Instructions:
- Preheat the oven to 425°F. Mix together potatoes, squash, and 2 tablespoons of oil on a large baking sheet with edges; season them with salt. Place the potatoes cut side down and bake until the squash and potatoes are nicely browned on the bottom and almost tender, for about 25-30 minutes. Flip the potatoes and squash, then add chickpeas, white and light green parts of scallions, and 1 tablespoon of oil to the baking sheet. Shake the pan gently to cover the chickpeas with oil. Continue to bake until the chickpeas are crunchy and the vegetables are very soft, for an additional 10-12 minutes.
- While the vegetables are baking, whisk vinegar, sesame seeds, miso, soy sauce, 1 tablespoon of water, and the remaining 1/4 cup of oil in a medium bowl until the mixture is smooth.
- Scoop yogurt onto plates. Arrange the vegetables on top, then drizzle with the prepared dressing. Sprinkle some Aleppo-style pepper and the dark green parts of scallions over the dish.
Summary:
- Calories: 2421 kcal
- Fat: 120 g
- Protein: 56 g
- Carbs: 299 g
- Potassium: 4915 mg
- Magnesium: 533 mg