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)
Directions:
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. 
No, I am not a fan of butternut squash, or any squash for that matter. Not sure why, but it's one of those veggies that just doesn't appeal to me.
ReplyDeleteLove butternut squash, and that sounds like a great recipe. I have one that involves butternut squash, shallots and raw cocoa nibs that is fantastic if you'd like the recipe.
ReplyDeleteSounds good! Send it my way!
ReplyDeleteLisa, do you not like pumpkins either?
ReplyDeleteI like butternut squash. Or any squash. Or pumpkins. Or pretty much any veggie. My old roommate made butternut squash soup, which was super yummy. I need to get that recipe from him! My aunt makes a dish with BNS, apples and brown sugar, which is similar to candied yams. Yum. I guess when I think of fall and winter squashes, I mostly think of warm, hearty dishes.
ReplyDeleteYour recipe sounds great. I actually just cooked some garbanzos and need to figure out some new ways of using them up, so I am bookmarking this one!
Ooh, I like where you went with this recipe! The honey-mustard dressing sounds delicious. And feta? Yes please--I think the tangy quality of the feta would be wonderful with the sweetness of the squash.
ReplyDeleteI do like winter squashes, but I tend to prefer them in savory form before dessert time. In other words: I don't really like my squash dishes to be too sweet--I prefer spice and heat, or with some tang (like feta!), or with the squash as the only sweet thing in the dish. I do like to roast butternut in small cubes and toss them on top of a salad--it tastes like autumn to me :-)
Another yummy recipe a young wife like me can use in her kitchen. Thank you for sharing. :)
ReplyDeleteLooks yummy! I might have to give this one a try!
ReplyDeleteWell look at you accomplishing one of you goals by already posting a recipe! Looks and sounds amazing. I love quinoa. Such a great grain!
ReplyDeleteThe best butternut squash recipe I have had was a butternut squash risotto that my sister made when i visited her in Tucson in January. It was TO DIE FOR!!
what a crazy healthy wonderful recipe!! my nutritionist has wanted me to eat more quinoa so this is on my list!
ReplyDeleteOhhh and love the food journal, I am working diligently to keep one too
I cannot resist pumpkin or candied yams. I am now thinking I should buy another butternut squash and cook it up with brown sugar and some of the rest of my apple haul from the recent orchard trip I took.
ReplyDeleteI am more than willing to eat a sweet squash dish, but savory is truly where it's at. I'm thinking some tumeric instead of mustard might also be nice with this salad.
ReplyDeleteI know. I needed a win with an easy goal. Plus, I used cooking as my break from working yesterday.
ReplyDeleteI love to make risotto, and butternut squash risotto sounds divine!
Your comment reminded me that I had not yet recorded my dinner in mine, so thanks! I really like quinoa, but I don't eat it all that often. I should try to change that!
ReplyDeleteOptimum time management, One should learn from you.
ReplyDelete