Raw And Roasted Dinner Salad Recipe
Raw and roasted dinner salad is a delicious Thanksgiving dinner salad. It has crispy seasoned cabbage and Asian pear mixed with roasted chickpeas and squash. The Tahini dressing is flavored with lemon juice, garlic, honey, and salt. Crunchy pecan added on top give a nutty flavor and a nice crunch in every bite.
Equipment
- Bowl
- Roasting Tray
- Spatula
- Spoon
- Knife
- Oven
Ingredients
- 1 Delicata Squash
- 15 ounces Chickpeas
- 1 Red Cabbage
- 1 Garlic Clove
- 1 Asian Pear
- 4 ounces Feta
- 1/2 cup Pecans
- 4 tablespoons Olive Oil
- 1/3 cup Tahini
- 1 tablespoon Honey
- 3 teaspoons Kosher Salt
Instructions
- Spread chopped squash and chickpeas on a roasting tray. Drizzle some olive and season them with salt. Mix to coat the squash and chickpeas with oil and salt. Then, roast in the preheated oven (475 F) for about 20 minutes. Remove the tray from the oven and set it aside to cool for about 5 minutes.
- Slice the cabbage into short and thin strips and transfer it into the bowl. Add olive oil, lemon juice, and a pinch of salt. Toss the cabbage strips into the bowl and keep it aside to soften.
- Now, use a grater to grate a garlic clove in a bowl containing lemon juice. Add tahini to this bowl, a tablespoon of honey, water, and kosher salt. Mix them together to form a smooth and thin salad dressing.
- Chop an Asian pear and transfer it to the bowl containing cabbage. Add roasted squash and chickpeas to it. Spoon the Tahini dressing and mix all the ingredients together. Add crumbled feta and chopped pecans to top and serve.
Nutrition
Calories: 361kcal | Carbohydrates: 36g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 1069mg | Potassium: 715mg | Fiber: 9g | Sugar: 13g | Vitamin A: 2041IU | Vitamin C: 69mg | Calcium: 180mg | Iron: 3mg
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