Roasted Squash with Grain -Free ‘Tabbouleh’ Salad

Roasted Squash with Grain -Free 'Tabbouleh' Salad

Roasted Squash with Grain -Free ‘Tabbouleh’ Salad

Today I have a really quick recipe to share with you! I made this dish for lunch the other day and it’s such an easy recipe and takes less than 30 minutes. It perfect as it is or you can serve it as a side dish with grilled chicken.
The recipe is so easy, you just roast the squash with a little bit thyme, salt and pepper. While squash is roasting, prepare the ‘tabbouleh’ salad (well, inspired by tabbouleh salad!). I replaced grain with chickpeas, pine nuts and hemp seeds, and instead of using parsley-mint combo, I used parsley-thyme combo ( I thought that thyme goes better with squash, plus it’s a fall kind of dish!). Next time I will try using crushed toasted walnuts instead of pine nuts and hemp seeds. I think it will work nicely as well!
Hope you give it a try😀, its quite tasty!
Happy Friday All! Olga x

Roasted Squash with Grain -Free 'Tabbouleh'

  • Servings: 2-4
  • Time: 25 minutes
  • Difficulty: easy
  • Print

Ingredients :
For squash:

  • 1 small delicata squash, ~ 1 lb
  • 2 tbs olive oil
  • Fresh thyme leaves from 3-4 sprigs
  • Salt, pepper to taste

For grain-free tabbouleh:

  • 1 15 oz can low sodium chickpeas, rinsed
  • 1/2 cup packed parsley leaves
  • 1 heaping tablespoon fresh thyme leaves
  • 1/4 cup raw pine nuts, toasted
  • 2 tbs hemp seeds
  • Zest of 1 lemon
  • 1 shallot, thinly sliced

Dressing:

  • 2 tbs extra virgin olive oil
  • 2 tbs fresh lemon juice
  • 1/2 tsp honey
  • Salt, pepper

Directions:
For roasted squash:

  1. Preheat oven to 400 F. Slice squash in half lengthwise and deseed. Cut into 1/4″ slices. Toss with olive oil, thyme, salt and pepper. Roast for 15-20 minutes or until golden, toss halfway though.

For grain-free tabbouleh:

  1. While squash is roasting, prepare the salad. In a food processor, pulse the chickpeas until grain size. Put them in a large bowl. Finely chop the parsley and thyme and add them to the chickpeas.
  2. Toast pine nuts in a dry skillet until golden and fragrant, about 3 minutes. Let them cool completely. Add cooled pine nuts, hemp seeds, sliced shallot and lemon zest to the chickpea mixture.

For dressing:

Whisk all the dressing ingredients. Pour over salad and toss to combine.

Serve tabbouleh salad over roasted squash. Drizzle with a little more extra virgin olive oil and sprinkle with flaky salt ( or I like to use garlic salt in this case).
Enjoy!

Note: Grain- Free Tabbouleh Salad inspired by recipe from “My New Roots” Cookbook by Sara Britton

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