Roasted Squash Salad with Cilantro Lime Dressing
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
39
Low
Glycemic Load
25
High
Nutrition per serving
Calories511.7 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
Ingredients
3 servings
1 x 15 ozcan chickpeas
drained and rinsed
1 lbdelicata squash
or acorn squash
1 lbbrussels sprouts
thinly sliced
0.5red onion
medium, thinly sliced
3 Tbspavocado oil
or neutral high heat oil
1 Tbspcornstarch
1 ½ tspgarlic powder
1 tspground coriander
1 tspchinese five spice
2 tspfresh thyme
½ tspfennel seeds
2 tspmaple syrup
kosher salt
to taste
rice
Cooked, or quinoa, for serving
For the Cilantro Lime Tahini Sauce
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!
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!