A perfect winter salad
by Lindsay Evans
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2 lb pumpkin or winter squash, peeled, seeded and chopped into 1-inch cubes (about 3 cups)
1/4 tsp ground cinnamon
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 tbsp olive oil
1 14 oz can (or 1 1/2 cups home-cooked chickpeas), drained and rinsed if necessary
3 cups fresh baby spinach leaves
2 tbsp toasted pumpkin seeds
2 tbsp tahini
1 tbsp water
Juice of 1 to 2 lemons
3 tbsp olive oil
Pinches of sea salt and pepper
Preheat oven to 425 F. Line a large baking sheet with parchment paper and set aside. Place squash cubes in a large bowl and sprinkle with ground cinnamon, sea salt, pepper and olive oil. Toss to coat well. Spread in an even layer on prepared baking sheet. Roast for 30 to 35 minutes, until squash is tender. Remove from oven and let cool slightly.
To make tahini dressing, place tahini, water, lemon juice, olive oil, salt and pepper in a medium bowl. Whisk until completely emulsified. Add more water if you wish to reach your desired consistency.
To assemble salad, place squash cubes, chickpeas and spinach in a large serving bowl and toss to combine ingredients. Drizzle with 1/2 dressing and toss to coat. Add more dressing if you like. Sprinkle with pumpkin seeds and serve immediately.