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A vegan gluten-free salad that is full of textures and flavors.
1. Preheat oven to 425ºF. In a large bowl combine squash, olive oil, minced garlic, salt and pepper. Toss to combine. Spread out over baking sheet in single layer. Bake 25 minutes.
2. To prepare dressing, combine garlic and lemon juice in a bowl. Whisk to combine. Add tahini and whisk to combine. Add water and olive oil, whisk until smooth (add more water if dressing too thick).
3. To assemble the salad, in a large bowl toss the roasted butternut squash cubes with the chickpeas, red onion and basil. Drizzle with dressing when ready to serve.
Salad can be stored in the fridge overnight but leave dressing on the side until ready to eat.
Recipe adapted from Smitten Kitchen.
The verdant green beans act as a base for sweet tangerine bits, chewy dates, crunchy pistachios and delicate slices of shallot. More than just a side of green beans this dish ends up being the star of the plate so serve it alongside a simple roast chicken or grilled fish. Tossing the green beans in the warm dressing adds a level of complexity. But keep this recipe in mind for all those upcoming warm summer nights.
This salad is fantastic. The bold flavors meld together perfectly for a very satisfying dish. I think it would be perfect for a summer potluck or a side dish for any number of things, like grilled chicken, steak or even shrimp. My favorite way to eat this salad though? Make a batch and eat it stuffed inside a whole wheat pita for lunch all week long.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!