Roasted Squash and Chickpea Salad

By Greywolf

Ingredients

• 4 cups cubed (1/2 inch/1 cm) seeded peeled butternut squash, (about half squash)
• 3 TBSP extra-virgin olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp each salt and pepper
• 3 TBSP lime juice
• 1 tsp Dijon mustard
• 1 can (540 ML) chickpeas, drained and rinsed
• 1/4 cup finely chopped red onion
• 2 cups coarsely torn watercress leaves

Preparation

Step 1

On rimmed baking sheet, toss together butternut squash, 1 tbsp of the oil, cumin, coriander and pinch each of the salt and pepper. Roast in 425 F (220 C) oven until golden, about 15 minutes. Let cool slightly, about 5 minutes. (Make-ahead: Let cool completely before continuing.)

Meanwhile, in bowl, whisk together lime juice, mustard and remaining oil, salt and pepper. Stir in chickpeas and red onion. Pour into two 2-cup airtight containers. Layer with watercress; top with squash.

Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 10 minutes.

Toss before serving.