Garbanzo Butternut Arugula Chef Salad with Tahini Dressing

Warm roasted butternut squash and spicy garbanzo beans complement the cool crisp arugula in this vegetarian main meal. A smooth tahini dressing adds umami richness, while pistachios and carrots offer an added crunch.

1 lb fresh butternut squash, peeled, cut into 1/2-inch cubes

2 cloves garlic

2 Tbsp fresh rosemary, plucked from twig, minced

1 clove garlic, minced

1/4 tsp crushed red pepper flakes

1/2 tsp Kosher salt

plenty of freshly ground black pepper

1 Tbsp olive oil

1 can garbanzo beans, drained, and patted dry with a paper towel

1 Tbsp olive oil

1 tsp ground coriander

1/2 tsp fennel seeds

1/2 tsp cumin seeds

1/2 tsp Kosher salt

plenty of freshly ground black pepper

1 clove garlic, peeled and minced

Tahini Dressing:

1/4 cup tahini

juice of a small lemon - fresh - about 1-1/2 Tbsp

1 Tbsp water or as needed

1 Tbsp seasoned rice vinegar

1 clove garlic, quartered

Palmful cilantro leaves

6-8 cups fresh baby arugula

1 cup shredded carrot

1/3 cup shelled pistachio nuts

1/8 lb blue cheese or feta cheese, crumbled (I used blue here)

palmful fresh cilantro for garnish

Preheat oven to 425F. Toss the squash with the remaining ingredients in that section together in a large bowl.

Spread out onto a rimmed baking sheet. Roast in oven for 10 minutes.

Meanwhile, grind the fennel and cumin seeds in a spice grinder. Mix the garbanzo beans with the oil, coriander, fennel, cumin, salt, pepper and garlic, all together in a large bowl.

Spread out onto a rimmed baking sheet. After the squash roasts 10 minutes, add the garbanzo sheet to the oven and roast 10 more minutes.

Place all dressing ingredients into a small food processor. Process until smooth. Add just enough water to achieve desired dressing consistency.

Lay the arugula down as a green bed on four plates. Distribute the squash and garbanzos evenly on each of the arugula beds. Top with carrots, pistachio, cheese and cilantro. Pass dressing on the side and dress as desired with dressing.

Serves 4.

Comments

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