This roasted butternut squash and chickpea salad with tahini dressing has been making its way around the food blogging sphere over the last few months and it has been on my to try list for a while. I figured I had better try to make it soon or else file it away for next year. Luckily I was able to find a small butternut squash and I was all set to make the salad. I pretty much used the recipe as it was though I took the opportunity to try adding a new whole grain that I had wanted to try, wheatberries. Wheat berry is simply wheat that is less processed and has had less removed. The roasted butternut squash and chickpea wheatberry salad turned out quite well. Sweet roasted butternut squash is great all by itself but the creamy and tangy tahini dressing worked really well with it and with the rest of the salad. I enjoyed the nice chewy texture that the wheatberries added to the salad and I am looking forward to using them again. The salad good both still warm from the squash and wheatberries being cooked and chilled from the fridge.
Roasted Butternut Squash and Chickpea Wheatberry Salad
ingredients
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/2 pound squash (peeled, seeded and cut into bite sized pieces)
- 1 cup wheatberries (cook as directed)
- 1 cup chickpeas (drained and rinsed)
- 1/4 cup red onion (chopped)
- 2 tablespoons cilantro
- 1/4 cup tahini, lemon and yogurt dressing
directions
- Toss the squash in the oil, salt and pepper to coat.
- Bake in a single layer in a preheated 400F/200C oven for 30 minutes flipping once in the middle.
- Mix the squash, chickpeas, red onion and cilantro and top with the dressing.
Tahini, Lemon and Yogurt Dressing
ingredients
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/4 cup cup Greek yogurt (or regular plain yogurt)
- 1 clove garlic (grated)
- salt and pepper to taste
- * olive oil or water
directions
- Mix everything and add olive oil or water to get it to the desired consistency.
Save leftovers for me, please!! :-0
This sounds awesome, especially that tahini dressing. Thanks for sharing Kevin!
I love it when people all make similar dishes all at once. I just made butternut squash and chickpea soup last week. It was delightful, but not as pretty as your salad!
Kevin, what a wonderful dish! The tahini-lemon-yogurt dressing is a great combination. KNowing your penchant for maple syrup, I must inform you that a friend of mine swears by tahini with maple syrup, a mix I have not tried, but he was not giving up his quantities and any other ingredients, so I cannot share that with you just yet. 🙁 In any case, let me also state that I very much like your photographs and platings. Very nice work.
Quick, simple, healthy and delicious. What more can anyone ask for. Yum!
Bookmarked!!!
I’ve never had wheatberries before. Interesting combinations. Beautiful pic.
I love this. Bright, healthy and colorful. A perfect meal for spring! Great dish.
I can’t seem to find wheatberries in my area. 🙁
Looks delicious as always Kevin! Will definitely give this a go in the near future
oops..lovely and nutritious
all of my favorite things, in one place 🙂
I love the colors of the dish and it’s nutritious and flavorful, surely.
The kind of salad I could gobble!
cheers,
Rosa
MMMMM…Kevin!! This salad is a super salad to me!! healthy & yummie :)!! great picture too!!!
Looks gorgeous — thanks for sharing!
Wow, that salad looks amazing!!! You need to make a cookbook, but make sure EVERY recipe has a picture 🙂
gorgeous colours! mmm.
I can see why this recipe is making the rounds. Lovely presentation.
I love anything with wheatberries. This looks wonderful!
This looks delicious and healthy! I love butternut squash, I’m always looking for new ways to use it.
yummy! these are some of my favorite ingredients!
Lovely looking salad! Great colours!
Greetings,
Tiina
This looks delicious! I really love chick peas and wheat berries.
I love wheat berries. I find they make an particularly attractive addition to a brown basmati rice/wild rice mixture.
Una delicia para la vista y el paladar.
Saludos desde Málaga- España
That actually looks really good oh and really healthy too!
Oh yea that looks good! My kind of dinner!
i keep seeing wheatberry! i need to try it!
Kevin this is outstanding. What type of camera are you using?
This salad reminds me of one I had at the Portland Farmers Market! I love every component of this dish, I can’t wait to make this!
This looks very summery and refrshing!
Looks delicious and wholesome. I LOVE wheatberries. And spelt. And Kamut. I just love whole grain salads!
Lucky you to still be able to locate a butternut squash!
I make a dressing very similar to that, I just like to add some cumin and paprika for a little smokiness and color. So good!
I have seen this absolutely everywhere and STILL have not gotten around to making it! The wheatberries look really interesting, they have been on my list of things to try.
Wonderfully Healthy recipe & I just adore your the dressing that you have done.
Nice! I just had wheat berry pilaf too. 🙂
Mary: I am using a Canon XSi (450D).
Somehow I’ve missed this dish, it looks wonderful! I’m putting it on my to-make list too.
Found your blog via Tastespotting and a search for butternut squash. So glad I did and looking forward to making this tonight.
Ooo thanks for reminding me that I want to try out this recipe too! Looks great.
Made it today and I really liked it. Thanks!
Just wanted to say thanks for the recipe- made it last night. Yumo! I swapped the wheatberries for buckwheat as i’m allergic to wheat. Perfect for Australian late autumn!
Please note that if you print out the recipe the wheatberries disappear in the Ingredients list!
linnane: Thanks for the heads up. I have fixed it.