Comments on: warm butternut squash and chickpea salad

By: caroline

caroline — Thu, 18 Mar 2010 17:04:34 +0000

Last night I took this recipe and updated it for Spring. I substituted 1-inch pieces of blanched asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top. It has a clean, Mediterranean-inspired flavor that is perfect for this time of year.

By: Marissa

Marissa — Wed, 17 Mar 2010 17:38:38 +0000

I want this, now!! Looks soooo good, but will have to wait for another day as dinner is almost ready!

By: Marti

Marti — Fri, 12 Mar 2010 22:29:42 +0000

This is an inspired combination. My husband can’t eat raw onion so I substituted crisp browned shallots. My teenaged son loved it and said it reminded him of BBQ potato chips (?), so I added smoked paprika the second time I made it, to take it more in that direction. I added leftover lemon rice to the leftovers, warmed it up, and added extra dressing. It was really good and made it a complementary protein dish for my vegetarian friend.

By: Joey

Joey — Fri, 12 Mar 2010 08:20:40 +0000

Loved it! Was a perfect dinner tonight. And since I bought extra chickpeas, I reserved some dressing so I can make the smashed chickpea sandwich tomorrow.

By: Kate

Kate — Thu, 11 Mar 2010 02:50:31 +0000

This was fantastic — my husband rated it 11 — so so good. Thanks!

By: Jami

Jami — Thu, 11 Mar 2010 02:12:58 +0000

This recipe is ridiculously delicious!!! I put some smoked chili powder (about 1 tsp), cumin, and paprika on the butternut squash and served with sauteed chard. Wow. Sooooo good!

By: Jess B

Jess B — Wed, 10 Mar 2010 01:44:02 +0000

This is one of my favorite recipes. I make it fairly often and I always love the results. I have two suggestions. 1) I have been [rightfully] accused of saying this about everything, but: ADD AVOCADO. I like to add it after the salad is dressed, so the flavor of the avo stand alone. 2) I often find that raw red onion can be too abrasive in flavor, so I dice it up and soak in it ice water for 5-10 minutes. It removes some of the bite.

By: Amberly

Amberly — Mon, 22 Feb 2010 15:27:57 +0000

This recipe is amazing! On my second go, I roasted a mix of sweet potato and carrot in place of the butternut—to equally delicious effect. Because raw onion gives me migraines, I pickled the red onion in a bit of salt and lemon juice, then tossed it with the hot veggies after I pulled them out of the oven, which infused the veggies with an extra flavor layer. Seriously yummy.

By: Rae G

Rae G — Thu, 18 Feb 2010 17:05:52 +0000

I made this last night (with the allspice)- it is delicious! I’m putting this in with my favorite recipes! Thank you!

By: Somia

Somia — Wed, 17 Feb 2010 15:01:57 +0000

I made this for dinner last night and brought the leftovers for lunch today – I can hardly wait to eat my lunch! Absolutely delicious. I am already making this for a potluck soon. Thanks for a great recipe!