Once the weather starts to turn cool in autumn, I find myself adding all sorts of delicious roasted veggies to my salads. Squash is a favourite, as are Brussels sprouts, potatoes and cauliflower. This apple cider vinegar dressing is on heavy rotation in our home, and it lends the perfect creaminess and brightness to this earthy fall and winter salad. —Justine C.
Delicata squash, halved lengthwise, deseeded, and sliced into ½” half moon slices
cooked chickpeas, washed and drained
red onion, ends trimmed, peeled, and cut into 8 wedges
watercress (or other salad greens), washed and dried
Meanwhile, spread ½ a tablespoon of olive oil on each of two baking sheets, then put the chickpeas one one, and the red onion and squash on the other. Add another ½ tablespoon of olive oil to each baking sheet, as well as ½ teaspoon of salt, ¼ teaspoon of garlic powder, and a pinch of ground pepper, and toss the contents of each to combine.
Roast until the chickpeas are golden and crispy, and the squash and onions are soft and cooked through. This should take between 20 and 30 minutes.
While the vegetables and chickpeas are roasting, prepare the salad dressing. (See instructions below.)
Once the vegetables and chickpeas are cooked, remove them from the oven, and allow them to cool slightly.
Distribute the watercress between two dinner plates, then top each plate with half of the squash and onion mixture, and the chickpeas.
Drizzle with dressing, sprinkle with sesame seeds and enjoy!
Combine first 6 ingredients in a blender and process until very smooth. You can also use a glass jar and immersion blender to do this.
Slowly drizzle in the oil, and process a bit longer until combined. Add salt and pepper to taste, and blend again.