ROASTED SQUASH WITH TURMERIC-GINGER CHICKPEAS

This is a delicious winter salad! I made the squash and chickpeas ahead of time (see “tip”), which made it quick and easy when I was ready to eat. I LOVE honeynut squash!

ingredients

2 pounds squash, such as butternut, honeynut, acorn or kabocha, seeds removed, cut into 1 ½-inch pieces

10 sprigs fresh thyme

¼ cup plus 2 tablespoons grapeseed or other neutral oil

 Kosher salt and black pepper

1 small red onion, thinly sliced (about 1/2 cup)

¼ cup apple cider vinegar

4 garlic cloves, sliced

2 teaspoons ground turmeric

1 (1-inch) piece ginger, peeled and grated

1 (14-ounce) can chickpeas, drained

1 cup mixed torn fresh herbs, such as mint, cilantro, parsley and-or dill

4 cups spicy salad greens, such as arugula or mizuna

½ cup whole-milk yogurt

¼ cup pomegranate seeds (optional)

directions

Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.

As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining ¼ cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.

Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs.

TIP: The marinated chickpeas and roast squash can be made up to 2 days ahead. Add the fresh herbs just before serving.

(recipe found on https://cooking.nytimes.com/)

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