from Recipes by Love and Lemons
Alison Limoges recommends this salad, which was a big success at her Thanksgiving feast.
Ingredients: (Serves 2 as a main dish and 4 as a side dish)
- 1 delicata squash, washed, halved lengthwise, seeded and sliced into 1/2 inch segments
- 1 small red onion, sliced into wedges
- 1 (15-ounce) can of chickpeas, drained
- 2 whole garlic cloves, still in their paper
- 1/2 TBS olive oil, plus more for drizzling
- 1 TBS fresh lemon juice
- Sea salt and ground pepper
- About 6 leaves of lacinato kale thinly sliced, or arugula, or other greens
- 1 cup cooked farro
- 1 gala apple, diced
- 1/4 cup dried cranberries
- 1/4 cup pepitas
Maple tahini sauce (or any dressing of your choosing)
- 1/4 cup tahini
- 1 TBS apple cider vinegar
- 1 TBS maple syrup
- 3 TBS warm water, more as needed
- sea salt and ground pepper
Instructions:
1. Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper. Assemble the delicata squash, red onion, garlic cloves (in their paper) on one sheet and the chickpeas on the other. Toss all with a drizzle of olive oil and several pinches of salt and pepper. Roast all until golden brown, 25-30 minutes. (I roasted the pepitas briefly in another pan and think that adds a great flavor as well.)
2. Make the tahini sauce: In a small bowl combine the tahini, apple cider vinegar, maple syrup, water and pinches of salt and pepper and stir. If the sauce is too thick add water until it drizzles easily. If too thin, let it sit to thicken.
3. In a large mixing bowl combine the 1/2 TBS olive oil, lemon juice and pinch of salt and pepper. Peel the roasted garlic cloves and smush the softened garlic into the olive oil mixture. Add the kale and gently massage until it’s lightly wilted and tender. Stir in the cooked farro and a generous drizzle of tahini sauce. Add the roasted delicata squash, red onions, apple, cranberries and pepitas. Season to taste and add more dressing if desired.