Who else is getting dumped on by snow and could use a nice big salad in their life (raises hand). This salad was born out a fridge full of fresh groceries and an intensely dreary day. The kind where the sun doesn’t come out once and the rain is never ending. Yet somehow it’s below freezing, so shouldn’t that be fluffy white snow? Not that I’m complaining, I was cozied up inside eating this:
I’ve dubbed this a winter salad for two reasons: the roasted veggies and the tahini dressing.
First the veggies
They’re roasted, warm and satisfying. Just what a salad should be when it’s -10 degrees out. Make things easier on yourself and buy pre-cubed butternut squash and use canned chickpeas. Toss them with olive oil, salt, and pepper and roast them up. They make a great replacement for croutons by adding savoriness and crunch.
Next the dressing
It’s a creamy combination of tahini and turmeric, a warming Indian spice that’s amazing for inflammation. The dressing is neither heavy nor light, its thick and creamy but full of good for you ingredients that will hopefully cure that cold you feel coming on.
Best part? The whole recipe comes together in 40 minutes, and 30 of those minutes the veggies are roasting. You can do your laundry, watch netflix, call your mom and the oven will be warming your kitchen all the while. It’s a win-win. Bonus- make this on Sunday and pack 4 days worth of lunches for the week.
This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Serve it with sweet potato soup or gluten-free cornbread for a complete meal. Like winter salads? Try my butternut squash pecan kale salad too!
- 4 cups arugula
- 1 cup cherry tomatoes
- 15 oz can chickpeas
- 1 cup butternut squash, cubed
- 2 Tbsp oil (I used sunflower)
- ½ tsp sea salt, divided
- ½ tsp black pepper, divided
- ¼ cup dried cranberries
- ¼ cup sunflower seeds
- Turmeric tahini dressing
- Preheat oven to 400
- Rinse and dry chickpeas, toss with 1 Tbsp sunflower oil and ¼ tsp sea salt + ¼ tsp black pepper
- Combine cubed butternut squash with 1 Tbsp sunflower oil and ¼ tsp sea salt + ¼ tsp black pepper
- Roast chickpeas and butternut squash for 30-40 minutes or until brown and fragrant.
- Set aside roasted chickpeas and butternut squash to cool
- Combine arugula, tomatoes, cranberries, and sunflower seeds in a large bowl. Toss
- Add butternut squash and roasted chickpeas.
- Serve with turmeric tahini dressing.
The dressing looks like cheese, but tastes like heaven. Promise.