Roasted Squash Salad with Maple Tahini Dressing

Roasted Squash Salad

• 1 small butternut squash, peeled seeded and diced (about 4 cups)
• 1 15-ounce can chickpeas (rinsed and drained)
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp onion powder
• salt and pepper, to taste
• 2 red bell peppers (seeded and sliced)
• 1 tbsp pure maple syrup from Canada

Maple Tahini Dressing

• 1/4 cup tahini
• 3 tbsp lemon juice
• 2 cloves garlic (grated or minced)
• salt and pepper, to taste
• 1 tbsp pure maple syrup from Canada
• 1-2 tbsp water (if needed)

For Serving

• 2 cups cooked quinoa
• 2 tbsp chopped fresh parsley (to garnish)

1. Preheat your oven to 425 degrees.
2. Place squash and chickpeas on a baking sheet. Drizzle with 2 TBSP olive oil. Season with spices and salt and pepper. Toss to coat. Roast for 15 minutes.
3. Add sliced peppers to the baking sheet and drizzle with remaining 1 TBSP olive oil and 1 TBSP maple syrup. Toss to combine. Roast for an additional 15-20 minutes, until the squash is tender and the peppers are slightly charred.
4. Meanwhile, whisk together tahini, lemon juice, garlic, and maple syrup. Add extra water if needed to thin. Taste and season with salt and pepper.
5. Combine squash-chickpea mixture with cooked quinoa. Top with parsley. Drizzle with tahini dressing and toss gently to combine. Season with additional salt and pepper, to taste.