Delicata Squash, Radicchio, and Garbanzo Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
401 kcal
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Cuisine
International
Delicata Squash, Radicchio, and Garbanzo Salad
Description
Delicata Squash, Radicchio, and Garbanzo Salad blends the sweetness of roasted delicata squash with the sharpness of radicchio and the hearty bite of garbanzo beans. The squash is sliced into rounds, tossed with olive oil and a blend of spices including cumin, coriander, and paprika, then oven roasted until golden and tender. Meanwhile, garbanzo beans are gently boiled to tender perfection with a bit of salt. The dressing, made with olive oil, balsamic vinegar, grated garlic, salt, and black pepper, is whisked separately and lightly brushed over the warm squash before combining with radicchio, scallions, parsley, and optional pomegranate seeds for a bright, fresh note.
The resulting salad balances the roasted earthiness and subtle spice of the squash with the bitterness of radicchio and creamy protein from the chickpeas. The dressing ties these components together with acidity and richness. It can be served as a hearty side dish or a light lunch option. This recipe highlights how roasting can deepen squash flavor while still complementing crisp greens and tender beans.
Ingredients
FOR THE DRESSING
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic grated, clove
- salt
- black pepper
FOR THE SALAD
- 16 ounces garbanzo beans
- 1 delicata squash scrubbed well, large
- salt
- 2 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon Coriander
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 radicchio cored, quartered and leaves separate and torn if too large, head
- 3 scallions white and light green part thinly sliced
- ¼ cup Italian parsley chopped
- 2 tablespoons pomegranate seeds optional
Instructions
- Whisk the dressing ingredients in a small bowl and set aside.
- Preheat the oven to 400F.
- Cut the squash crosswise into ½-inch round slices and scoop out the seeds. Place the rings in a large bowl. Add olive oil, 1 teaspoon salt, cumin, coriander, paprika, and black pepper, and toss well.
- On a rimmed baking sheet lined with parchment paper, arrange the delicata rings, making sure that they do not overlap.
- Place the cookie sheet in the hot oven and roast until golden brown and tender, around 20 to 25 minutes, flipping them once. Remove from the oven and brush some of the dressing over the rings. Cool to lukewarm.
- While the delicata is roasting in the oven, drain the garbanzo beans and place them in a small pan, cover with water, add salt and bring to a gentle boil. About 7 to 8 minutes. Taste to ensure the garbanzo beans are tender to the bite and have the right amount of seasoning. Drain and set aside.
- In a large wide serving dish, spread the radicchio. Stir the scallions with the garbanzo beans and spoon over the radicchio. Arrange the delicata rings around the salad and sprinkle with parsley and pomegranate seeds. Drizzle with the remaining dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 19mg | 1% |
| Potassium | 810mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 2231IU | 45% |
| Vitamin C | 23mg | 26% |
| Calcium | 99mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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