moroccan chickpea & delicata squash salad
yesterday was officially the first day of fall and my leisurely summer schedule abruptly collided with a somewhat hectic start to the new season. maybe it's not even all too hectic, but my ability to prioritize and my tolerance to stress seems to have slacked off over the summer. david finally went back to teaching this past week (after an eventful seattle public school teachers strike!) and even though i'm not the one going back to school, the change in season feels like a push to get my butt back into gear... nudging me to settle back into a consistent weekly routine, kick up a bit more work for myself, and accomplish the to-do list of things i had been ignoring all summer.
yesterday, after my yoga practice and a new apprenticeship program i started last week with my yoga mentor, i spent an hour sipping a soy latte at the new little oddfellows cafe inside the elliot bay bookstore, flipping through cookbooks and taking notes. sometimes i'll look for a specific recipe, but usually i'll just jot down notes filled with inspirational flavor combinations. i tend to get sucked into the corner of the store with the mediterranean cookbooks... surprise, surprise. i came home inspired to make something using the fall squash but with a moroccan flare. i conjured up something hearty, nourishing, and full of flavor!
1 medium delicata squash
2 cups cooked chickpeas (or 15oz can)
1/2 red onion, finely diced
1/4 cup parsley, chopped
2 tablespoons fresh mint, finely sliced
1/4 cup golden raisins
1/4 cup red wine vinegar
1/4 cup olive oil, divided
2-3 tablespoons fresh orange juice
1 teaspoon cumin
1/2 teaspoons cinnamon
cayenne pepper, allepo or harissa chili, to taste
salt to taste (i used about 1/2 teaspoon)
preheat oven to 400-degrees. slice delicata squash lengthwise and remove seeds and stingy flesh. cut into half-inch thick crescents and toss with a tablespoon of olive oil. spread squash out onto a baking sheet, seasoning with salt and harissa or aleppo chili flakes. roast for about 20 minutes, flipping halfway through to brown both sides of the squash. let cool while preparing the marinated chickpeas.
whisk together red wine vinegar, orange juice, the remaining 3 tablespoons of olive oil, cumin, cinnamon and a good amount of harissa (aleppo or cayenne pepper works great too!) strain and wash chickpeas and toss with vinaigrette. add finely diced red onion, herbs and golden raisins. once the squash has cooled, cut into smaller cubes and gently fold into the salad. let marinade for at least an hour or overnight! initially, there will be a lot of excess marinade - but this will get absorbed given enough time! if you don't want the mint to blacken, reserve to mix in before serving! serve over semolina cous cous or grain free cauliflower "cous cous" or mixed salad greens!
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