Brain Food: Warm Butternut Chickpea Salad

Start by preheating your oven to 425. In a large bowl toss the butternut squash and garlic cloves with all spice, coconut oil and sea salt. Arrange the mixture on a baking sheet in a single layer. Roast for 25 minutes or until the squash has browned and is fork tender.

While the butternut is baking make the dressing. Combine the minced garlic, lemon juice, tahini, water and oil. Depending on my mood and how thick the tahini is I either run it through the food processor or whisk by hand. Add up to 2 tablespoons more water if the mixture isn't the consistency you would like.

To plate place three cups of greens on a dinner plate. Heap 1/3 of the warm butternut squash in center. Sprinkle 2/3 cup of chickpeas and 1/3 of the red onion on top. Drizzle a generous amount of dressing on top and garnish with 1/3 cup cilantro.

Author: FoyUpdate

Cook. Garden. Write. Repeat. I believe in real food and I\'m always looking for ways to improve what we eat, how we garden and little things to make life better. View all posts by FoyUpdate

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Author: FoyUpdate

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