Description
A nourishing salad featuring roasted butternut squash, chickpeas, and wheatberries, dressed in creamy tahini and lemon.
Ingredients
Scale
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 pound butternut squash, peeled, seeded, and cut into bite-sized pieces
- 1 cup wheatberries, cooked
- 1 cup chickpeas, drained and rinsed
- 1/4 cup red onion, chopped
- 2 tablespoons cilantro, freshly chopped
- 1/4 cup tahini
- Lemon and yogurt dressing to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash pieces with olive oil, salt, and pepper in a mixing bowl.
- Spread the squash in a single layer on a baking sheet and bake for about 30 minutes, flipping halfway through.
- Prepare your wheatberries according to package directions while the squash roasts.
- Combine the roasted butternut squash, cooked wheatberries, chickpeas, red onion, and cilantro in a large mixing bowl.
- Drizzle in tahini and the lemon and yogurt dressing, tossing gently to combine.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for later.
Notes
This salad keeps well in the fridge for up to four days; store the dressing separately to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg