Save a butternut squash and prepare this hearty signature recipe

Definitely! 🌿 Roasted butternut squash, radicchio, and crispy chickpeas make this winter vegetarian salad delicious. Its flavors and textures make it a great main dish or holiday salad. Start by roasting butternut squash until soft and lightly browned. Squash sweetness complements radicchio bitterness.

To add sharpness, layer fresh kale with finely sliced red onion. Sprinkle greens with juicy pomegranate seeds and crisp pecans. Cara Cara orange pieces add citrus flavor. Pinkish oranges are tasty and beautiful. Top with creamy Boursin cheese to balance flavors. To finish, make a shallot vinaigrette.

Mix olive oil, white wine vinegar, minced shallot, maple syrup, Dijon mustard, salt, pepper, and crushed red pepper flakes (if desired). Just before serving, drizzle vinaigrette over salad. This salad highlights winter fruit with warmth, freshness, and brilliant colors. Enjoy as a light lunch or with your favorite winter comfort meals! 🥗❄️

This winter vegetarian salad has crispy chickpeas, butternut squash, and radicchio.

Ingredients

1. Peeled and cut into cubes, one butternut squash
2. 2 cans of chickpeas, each containing 15 ounces, rinsed and drained
3. Olive oil, two tablespoons’ worth
4. 1 teaspoon of ground turmeric
5. 2 teaspoons of cumin that has been ground
6. 1 teaspoon of ground coriander to taste
7. a teaspoon of salt, divided into equal parts ½ teaspoon of black pepper
8. Half a teaspoon of cayenne pepper
9. The chiffonade of one head of radicchio
10. One Belgian endive, cut in half lengthwise and sliced very thinly by hand
11. The baby spinach, one cup
12. The juice of four tablespoons of tahini and the zest of one lemon
13. 1 orange, ripe and full, with the juice set aside
14. 1. One avocado, sliced very thinly
15. Four ounces of crumbled feta cheese (optional).

Directions

1. Preheat the oven to 400 degrees Fahrenheit. In a bowl, combine the squash, chickpeas, olive oil, turmeric, cumin, coriander, and half of the salt, pepper, and cayenne. Toss everything together until it is evenly covered. Prepare a baking sheet with a uniform layer, and roast the ingredients for thirty minutes while tossing them once.
2. In the meantime, combine the lettuces in a big salad bowl and toss them together. Put aside for later.
3. After combining the tahini, lemon juice, orange juice, and the remaining salt in a small bowl, whisk the mixture together. Should it be necessary, add a tablespoon or two of water to the dressing in order to make it pourable. Apply the dressing to the lettuces, then toss them thoroughly to mix.
4. Serve the lettuces that have been seasoned, and garnish them with orange supremes, avocado slices, and veggies that have been roasted. If you are using feta, sprinkle it on top before serving.