Roasted Squash Salad with Cilantro Lime Dressing

Name: Roasted Squash Salad with Cilantro Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1, 15 oz can chickpeas, drained and rinsed; 1 lb delicata squash or acorn squash; 1 lb brussels sprouts, thinly sliced; 1/2 medium red onion, thinly sliced; 3 tbsp avocado oil or neutral high heat oil; 1 tbsp cornstarch; 1 1/2 tsp garlic powder; 1 tsp ground coriander; 1 tsp Chinese Five Spice; 2 tsp fresh thyme; 1/2 tsp fennel seeds; 2 tsp maple syrup; Kosher salt to taste; Cooked rice or quinoa for serving; 1/4 cup tahini; 1 tbsp maple syrup or more; 1 clove garlic, grated; 1 tsp Dijon mustard; 1/4 cup cilantro, finely minced; Juice and zest of 1 lime; 3–4 tbsp cold water

6 steps

Prep:15minCook:30min

A crispy shaved brussels sprout salad, thinly sliced and tossed in a sweet cilantro lime dressing. An easy sheet pan meal for the work week.

Updated at: Tue, 10 Oct 2023 10:23:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories512 kcal (26%)

Total Fat26.8 g (38%)

Carbs62.1 g (24%)

Sugars17.9 g (20%)

Protein16.4 g (33%)

Sodium559.8 mg (28%)

Fiber15.5 g (55%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 425F and line 3 baking sheets with parchment paper. Place the rinsed chickpeas on a clean kitchen towel and pat dry. Transfer the chickpeas to one baking sheet and drizzle with 1 tbsp of oil. Toss to coat and bake for 15 minutes.

Step 2

Remove the chickpeas from the oven and top with a 1/2 teaspoon each of garlic powder, thyme and salt. Use a spoon to stir everything together then place back in the oven for 15 minutes until crispy.

Step 3

Cut the ends off of the squash, then cut in half lengthwise. Scoop out the seeds, then thinly slice. Transfer to a separate baking sheet then coat with cornstarch and 1/2 teaspoon each of garlic powder, coriander, Five spice, and thyme. Drizzle with 1 tablespoon or more oil as needed, then toss together to evenly coat. Spread the squash out on the tray in a single layer then place in the oven on the bottom rack for 15 minutes or until the bottoms begin to get golden brown. Sprinkle with a pinch of salt when out of the oven.

Step 4

To the last tray add the brussels sprouts and onions. Top with 1 tablespoon of oil, the maple syrup, 1 tsp fresh thyme and 1/2 teaspoon each garlic powder, coriander, Five Spice, fennel seeds and a pinch of salt. Toss to evenly coat then spread out evenly on the baking tray and bake for 12-15 minutes. Transfer the roasted squash to the tray of brussels sprouts and toss to combine.

Step 5

While everything is roasting, make the dressing. To a small mixing bowl add the tahini, maple syrup, garlic, mustard, cilantro, lime zest and juice, and a generous pinch of salt then whisk to combine. The sauce will thicken at which point you can whisk in 3 tablespoons of water to thin it out. If you want the sauce thinner, add 1 tablespoon of water at a time until desired consistency is achieved.

Step 6

To serve, add a cooked grain of choice to a bowl then top with a portion of the brussels sprout squash mix, crispy chickpeas then drizzle with the dressing before tossing together to coat and enjoy!