Crispy brussels sprouts and squash with lime dressing make this hearty salad comforting and flavorful.
→ Salad Components
Ingredient 01
1 medium delicata squash, halved, seeded, and thinly sliced
Ingredient 02
1 lb brussels sprouts, thinly sliced
Ingredient 03
1 small red onion, thinly sliced
Ingredient 04
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
Ingredient 05
1 tbsp cornstarch
Ingredient 06
2 tbsp maple syrup, divided
Ingredient 07
3 tbsp olive oil, divided
Ingredient 08
1 1/2 tsp garlic powder, divided
Ingredient 09
1 tsp dried thyme, divided
Ingredient 10
1/2 tsp ground coriander, divided
Ingredient 11
1/2 tsp Chinese Five Spice powder, divided
Ingredient 12
1/2 tsp fennel seeds
Ingredient 13
Salt, to taste
→ Cilantro Lime Dressing
Ingredient 14
3 tbsp tahini
Ingredient 15
1 tbsp maple syrup
Ingredient 16
1 small garlic clove, grated
Ingredient 17
1 tsp Dijon mustard
Ingredient 18
2 tbsp chopped fresh cilantro
Ingredient 19
1 tsp lime zest
Ingredient 20
2 tbsp lime juice
Ingredient 21
3–5 tbsp water, to thin
Ingredient 22
Salt, to taste
Step 01
Preheat oven to 425°F (220°C) and line 3 baking sheets with parchment paper. Pat chickpeas dry and spread on one baking sheet. Drizzle with 1 tablespoon of oil, toss to coat, and roast for 15 minutes.
Step 02
Remove chickpeas from oven. Sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, and salt. Stir and roast for an additional 15 minutes until crispy.
Step 03
Place sliced delicata squash on a baking sheet. Toss with cornstarch, 1/2 teaspoon each garlic powder, coriander, Five Spice, thyme, and 1 tablespoon oil. Spread in a single layer and roast for 13–15 minutes until golden brown. Season with salt after roasting.
Step 04
Combine brussels sprouts and onion on the third baking sheet. Toss with 1 tablespoon oil, 1 tablespoon maple syrup, 1 teaspoon fresh thyme, 1/2 teaspoon each garlic powder, coriander, Five Spice, fennel seeds, and a pinch of salt. Spread evenly and roast for 12–15 minutes.
Step 05
Transfer roasted squash to the tray with brussels sprouts and onion. Toss together to combine.
Step 06
Whisk tahini, maple syrup, grated garlic, mustard, cilantro, lime zest, lime juice, and a pinch of salt in a bowl. Gradually whisk in 3–5 tablespoons of water to reach desired consistency.
Step 07
In a serving bowl, layer your grain of choice, roasted vegetable mixture, and crispy chickpeas. Drizzle with cilantro lime dressing before serving.
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