By runningtothekitchen.com
Roasted Sweet Potato, Squash and Chickpea Fall Salad with Maple Tahini Dressing
Instructions
Prep:15minCook:15min
This chickpea fall salad is a hearty vegetarian meal with roasted sweet potatoes, delicata squash, cranberries, feta and a maple tahini dressing.
Updated at: Sun, 16 Mar 2025 13:39:53 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories500.8 kcal (25%)
Total Fat33.6 g (48%)
Carbs42.9 g (17%)
Sugars13.7 g (15%)
Protein12.6 g (25%)
Sodium611.1 mg (31%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1sweet potato
small, peeled and chopped
1delicata squash
small, seeded and chopped, you can leave the skin on
1 tablespoonolive oil
½ teaspooncumin
½ teaspooncoriander
salt
pepper
1 x 15 ozcan chickpeas
drained and rinsed
¾ cupfresh cranberries
½ cupcrumbled feta
¼ cupred onion
minced
¼ cuptoasted pine nuts
2 tablespoonsfresh herbs
minced, I used sage and rosemary
¼ cuptahini
3 tablespoonsextra virgin olive oil
2 tablespoonsmaple syrup
2 tablespoonsapple cider vinegar
1 clovegarlic
minced
Instructions
View on runningtothekitchen.com
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