Published On: Tue, Nov 21st, 2023

Delicata Squash Salad With Chickpeas and Apple Recipe

Delicata Squash Salad With Chickpeas and Apple Recipe
Delicata Squash Salad With Chickpeas and Apple Recipe


The Washington PostDemocracy Dies in Darkness

By Ellie Krieger

In this satisfying, full-meal salad, torn leaves of dark red lettuce are tossed with apple, chickpeas and red onion in a maple-mustard vinaigrette, then served topped with slices of golden, roasted delicata squash — cooked with curry spices and a touch of maple syrup for a compelling sweet-spicy flavor — a crunch of toasted pumpkin seeds and dollops of soft, creamy goat cheese. Consider this recipe a template, changing up the vegetables, nuts, beans and fruit, and/or omit the cheese to make it vegan. It’s a salad that can inspire a multitude of variations, and is sure to brighten any fall or winter day.

Make ahead: The squash can be made up to 3 days in advance and refrigerated in an airtight container.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 46

Directions

  1. Step 1

    Position one rack in the middle of the oven and another in the lower third, and preheat to 400 degrees.

  2. Step 2

    Trim the ends off the squash, then halve it lengthwise and scoop out the seeds. (There is no need to peel it.) Slice the squash into 1/3-inch-thick half-moons. Place it on a large sheet pan, drizzle with 1 tablespoon of the oil and toss to coat. Spread the squash pieces in a single layer, then roast on the middle rack for 10 minutes.

  3. Step 3

    Meanwhile, in a small bowl, combine 2 teaspoons of the maple syrup, the curry powder, rosemary, cayenne and 1/4 teaspoon of the salt. Remove the squash from the oven, drizzle it with the spice mixture, toss to coat evenly, then redistribute the squash evenly on the pan. Return to the oven and roast for about 5 minutes, or until the squash is tender and beginning to brown in spots. Remove from the oven and let cool completely.

  4. Step 4

    While the squash roasts, arrange the pumpkin seeds on a small sheet pan and toast on the lower rack for 3 to 4 minutes, shaking the pan a couple of times, until they’re fragrant and begin to pop. Transfer to a plate and let cool completely.

  5. Step 5

    In a small bowl, whisk together the remaining 3 tablespoons of oil, the apple cider vinegar, mustard, the remaining 1 teaspoon of maple syrup and 1/4 teaspoon of salt and the black pepper until combined.

  6. Step 6

    In a large bowl, arrange the lettuce, followed by the chickpeas, apple and onion. Add the dressing and toss gently to coat.

  7. Step 7

    To serve, evenly divide the salad among plates. Top each with the roasted squash, pumpkin seeds and some goat cheese.

Nutritional Facts

Per serving, based on 6

  • Calories

    241

  • Fat

    14 g

  • Saturated Fat

    4 g

  • Carbohydrates

    22 g

  • Sodium

    368 mg

  • Cholesterol

    7 mg

  • Protein

    8 g

  • Fiber

    5 g

  • Sugar

    8 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Anna Luisa Rodriguez.

Published November 21, 2023


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