Delicata Squash, Radicchio, and Garbanzo Salad
This salad combines roasted delicata squash rounds seasoned with cumin, coriander, paprika, and black pepper, alongside radicchio leaves, tender garbanzo beans, scallions, Italian parsley, and a tangy balsamic dressing. The squash is roasted to a golden, tender finish and brushed with the dressing, adding a bold depth of flavor to the crisp and slightly bitter radicchio and the creamy texture of the chickpeas. The inclusion of pomegranate seeds adds an optional pop of brightness and chew. This salad offers a complex mix of textures and flavors that can stand alone or accompany a meal.
Ingredients
FOR THE DRESSING
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic grated, clove
- black pepper
- salt
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
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 401
% 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.