Can't get enough...

Of this salad that I found on Smitten Kitchen.

Kerry recommended the site for me, and I check it regularly for ideas. She is a wonderful, city cook and photographer and a former vegetarian. I love that she cooks in a tiny kitchen, with no dishwasher and that she has a passion for what she does. (The photo above is from her as well.)

I made this salad about two weeks ago, and had it on a week night paired with a whole wheat pita, and green salad dressed with olive oil, lemon, salt and pepper. I was amazed at how flavorful it was, and how satisfying during a cold winter night. The lemon-tahini pairing was huge, and it was filling yet healthy. I quickly made another batch for TJ, and we loved having it on hand for a quick weekend lunch.

Now this week, I've made a double batch and I can't wait for dinner tonight. Thanks Kerry!
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Warm Butternut and Chickpea Salad with Tahini Dressing
Smitten Kitchen: Adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For 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 or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

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 water
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.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.