Butternut squash and chickpea salad with tahini dressing

Ingredients

Salad

• 1 med. butternut squash (2-2.5 lbs.), peeled, seeded, and cubed
• 1 med. garlic clove, minced or pressed
• 1/2 tsp. allspice
• 2 T avocado oil
• salt
• one 15 oz. can chickpeas, drained and rinsed
• 1/4 of a med. red onion, finely chopped (can substitute sweet onion or leek)
• 1/4 c. coarsely chopped fresh cilantro (can substitute parsley)

Dressing

• 1 med. garlic clove, finely minced w/a pinch of salt
• 1/4 c. lemon juice
• 3 T well-stirred tahini
• 2 T water
• 2 T avocado oil

Directions

Preheat oven to 425 degrees F.

In a large bowl, combine squash, garlic, allspice, avocado oil, and a few pinches of salt. Toss to coat evenly. Roast on baking sheet until squash is soft (25-30 mins.). Remove from oven and cool.

To make dressing: Whisk garlic and lemon juice together. Add tahini and blend. Add water and avocado oil; blend well. Add more water if dressing is too thick.

Combine squash mixture, chickpeas, onion, and cilantro in large bowl. Add tahini dressing to taste and toss gently. Can be refrigerated at this point or served immediately.

Recipe from Moro Restaurant