Raw and Roasted Dinner Salad

Thanksgiving is just a few weeks away – grab your gourds and let’s get cooking! Now more than ever, it’s all about produce with staying power and using what you have. This Raw and Roasted Dinner Salad is guaranteed to be met with rave reviews. Bright, crunchy, flavorful, and filling – it’s the kind of fall salad you can make a meal out of – or count on for lunch the next day.  Riff where you like. You can easily swap the cheese, fruit, and squash elements for endless variations. 

I substituted kabocha squash, but if you hate peeling or feel nervous knifing a hard squash, the edible peel delicata, is the way to go. You could also use butternut or acorn squash if you like. Just be sure to remove the peel. Make sure to dry your chickpeas well. You want them to crisp as much as possible when you roast them. I only used about half of the 1/3 cup tahini, but still got plenty of flavor. 

Take a quick scan of your spice rack and double check your baking supplies now. We’ll be roasting turkey before you know it!

Raw and Roasted Dinner Salad

  • 1 large delicata squash 
  • 1 15 ounce can chickpeas
  • 4 Tablespoons extra-virgin olive oil, divided
  • 3 teaspoons kosher salt, divided
  • 1 small head of red cabbage (about 1 pound)
  • 2 lemons
  • 1 small garlic clove
  • 1/3 cup tahini
  • 1 Tablespoon honey
  • 1 Tablespoon water, plus more if needed
  • 1 large Asian pear or sweet-tart apple, such as Pink Lady
  • 1/2 cup pecan halves or pieces
  • 4 ounces feta

Preheat oven to 425º F. Cover a large, rimmed baking sheet with parchment paper. Slice squash in half lengthwise. Remove seeds using a spoon. Cut each half lengthwise again, then cut crosswise into 1 inch pieces. Transfer to baking sheet. 

Pour chickpeas into colander. Rinse, then shake off excess water. Dry chickpeas using paper towels, patting gently. Add to baking sheet with squash. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon salt, and toss to combine. Roast about 20 minutes, tossing once about halfway through with a spatula, until squash is browned and chickpeas are crispy. Let cool on pan about 5 minutes.

Cut head of cabbage into quarters and remove core. Slice quarters and chop into 1/2 inch pieces. Transfer to a large bowl. 

Juice lemons into a small bowl. Pour 3 tablespoons of juice over cabbage; reserve remaining juice in bowl. Add 1 teaspoon salt and 2 tablespoons olive oil to bowl with cabbage. Massage cabbage with your hands until it begins to wilt and soften a bit, stopping when it’s as crisp-tender as you like. Set aside.

Grate garlic clove into bowl with reserved lemon juice. Whisk in tahini, honey, 1 tablespoon water and 1 teaspoon salt. Dressing should be thick but pourable. If needed, thin by adding more water by the teaspoonful. 

Quarter and core pear or apple, then slice each quarter into 1/2 inch thick pieces. Transfer to bowl with cabbage. Add roasted squash and chickpeas to bowl. Spread pecans onto empty pan and toast 3-4 minutes or until fragrant. 

Pour dressing over cabbage mixture and toss to combine. Transfer salad to a large platter. Top with crumbled feta and pecans and serve. 

bonappetit.com, January, 2019

Donna Ferguson

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

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