Ingredients for the salad:
One butternut squash, seeded, peeled and cut into 1 inch cubes
2 cans of chickpeas
2Tbsp of olive oil
1/2 yellow onion
1 cup of quinoa
Preheat the oven to 425F. While the oven is preheating, peel, deseed, and cube the squash. Place it on a baking sheet and drizzle with the olive oil, toss to coat. Roast in the oven for about 20 minutes or until the squash is soft.
Prepare the quinoa according to package directions. I used my rice cooker to make it and used one cup of the dried grain and 2 cups of water.
Finely chop the onion.
Open and drain the chickpeas.
Mix all of these ingredients in a large bowl.
Ingredients for the dressing:
2 Tbsp of tahini (stir well)
2 cloves of minced garlic (you can use less - I like garlic)
3 Tbsp of lemon juice
1/2 tsp of mustard (I used a fancy mustard my mother-in-law brought me back from a trip to France)
1 tsp of honey
1/2 tsp of ground ginger
2 Tbsp of water
3 Tbsp of olive oil (I could have managed with just 2 but I got a bit zealous)
1/2 tsp of sea salt (more or less - to taste)
Add each ingredient, stirring with each addition. Then dress the salad, stirring until the dressing coats all of the salad more or less evenly.I really like this combination and will definitely be making this again. The butternut squash adds a lovely hint of autumn to the salad, and it was easy to make and very filling. If I'd had fresh parsley and/or feta on hand, those might have made lovely additions to this dish.