Crispy Brussels Squash Salad (Printable Recipe)
Crispy brussels sprouts and squash with lime dressing make this hearty salad comforting and flavorful.
# Ingredients You'll Need:
→ Salad Components
01 -
1 medium delicata squash, halved, seeded, and thinly sliced
02 -
1 lb brussels sprouts, thinly sliced
03 -
1 small red onion, thinly sliced
04 -
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
05 -
1 tbsp cornstarch
06 -
2 tbsp maple syrup, divided
07 -
3 tbsp olive oil, divided
08 -
1 1/2 tsp garlic powder, divided
09 -
1 tsp dried thyme, divided
10 -
1/2 tsp ground coriander, divided
11 -
1/2 tsp Chinese Five Spice powder, divided
12 -
1/2 tsp fennel seeds
13 -
Salt, to taste
→ Cilantro Lime Dressing
14 -
3 tbsp tahini
15 -
1 tbsp maple syrup
16 -
1 small garlic clove, grated
17 -
1 tsp Dijon mustard
18 -
2 tbsp chopped fresh cilantro
19 -
1 tsp lime zest
20 -
2 tbsp lime juice
21 -
3–5 tbsp water, to thin
22 -
Salt, to taste
# Steps to Follow:
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.
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.
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.
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.
05 -
Transfer roasted squash to the tray with brussels sprouts and onion. Toss together to combine.
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.
07 -
In a serving bowl, layer your grain of choice, roasted vegetable mixture, and crispy chickpeas. Drizzle with cilantro lime dressing before serving.
# Extra Tips:
01 -
Leave squash unpeeled for extra fiber; the skin of delicata squash is edible and softens when roasted.
02 -
For crispier chickpeas, roast them first with oil only, then season halfway through baking.
03 -
Adjust roast time based on thickness of squash slices—thicker pieces may need up to 35 minutes.