This salad is my coworker's favorite, and we had a long night ahead of us. Once a year the faculty covers L&D when the residents have their retreat. Historically it has been a horribly chaotic experience fraught with high risk patients coming in by the busload. Anticipating the need for a quick and quality meal we decided to bring in our own food--ready when we wanted it and not takeout pizza.
I modified a recipe I found on Smitten Kitchen. I have used sweet potatoes in the past--actually I think they are better and will use exclusively in the future as they are easier that butternut squash as well.
For the salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced
1/2 teaspoons ground allspice
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, 1/4" dice
2 large handfuls of arugula
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons olive oil, plus more to taste
Preheat the oven to 425°F.
In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.
Combine beans, squash, onion and arugula, tossing with dressing. The dressing can also be served on the side. I have held this salad at room temp for several hours without affecting the quality.
To take the onion flavor down a notch I chopped the onions and put them in an ice water bath for 10 minutes, drained and dried before adding to salad. Our patients thanked us for this.
We had time to eat our salad. In a strange turn of events, the night was peaceful with two nice, normal vaginal deliveries and no drama or trauma. Maybe I will have to make this salad every year.