Squash Salad With Chickpeas

squash sweet potato salad olive oil chickpea green onion scallion rice vinegar sesame seed miso soy sauce yogurt healthyish vegetarian feel good food plan

Chris Morocco

4 servings

Source

Ingredients

1½ lb. sweet potatoes (about 6 small or 3 medium), halved lengthwise

1 delicata squash, halved lengthwise, seeded, cut into 1"–2" pieces

7 Tbsp. extra-virgin olive oil, divided

Kosher salt

1 14.5-oz. can chickpeas, rinsed, drained

1 bunch scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced

3 Tbsp. unseasoned rice vinegar

2 Tbsp. toasted sesame seeds

2 Tbsp. white miso

2 tsp. soy sauce

Plain yogurt and Aleppo-style pepper (for serving)

Method

Preheat oven to 425°. Toss potatoes, squash, and 2 Tbsp. oil on a large rimmed baking sheet; season with salt. Arrange potatoes cut side down and roast until squash and potatoes are browned underneath and nearly tender, 25–30 minutes. Turn potatoes and squash, then add chickpeas, white and pale green scallion parts, and 1 Tbsp. oil to baking sheet. Shake pan well to coat chickpeas with oil. Continue to roast until chickpeas are crispy and vegetables are very tender, 10–12 minutes longer.

Meanwhile, whisk vinegar, sesame seeds, miso, soy sauce, 1 Tbsp. water, and remaining ¼ cup oil in a medium bowl until smooth.

Dollop yogurt onto plates. Top with vegetables, then drizzle with dressing. Sprinkle with Aleppo-style pepper and dark green scallion parts.