In this recipe we’ve left the edible squash skin on the pieces to hold them together and to add a touch of color. Look for colorful varieties of cauliflower—in season in October—to brighten the salad even more.
- 1/2 kabocha or red kuri squash sliced into 8 1/2-inch-thick crescents, or 8 1/2-inch-thick rings delicata squash
- 8 2-inch cauliflower florets, halved so one side is flat
- 1 15-oz. can chickpeas, rinsed and drained
- 1 9-oz. red Gala apple cored and quartered: 3 quarters sliced into wedges; 1 quarter diced
- 1/2 cup frozen apple juice concentrate, thawed
- 21/2 Tbs. olive oil
- 1 Tbs. apple cider vinegar
- 1 Tbs. Dijon mustard
- 1 clove garlic, peeled
- 2 gem lettuces, leaves separated
1 | Preheat oven to 500°F. Coat large baking sheet with cooking spray. Arrange squash and cauliflower, flat-side down, on baking sheet. Spray vegetables, and sprinkle with salt and pepper, if desired. Roast 5 minutes. Flip, and roast 5 to 6 minutes more, or until just tender.
2 | Meanwhile, blend 1/2 cup chickpeas, diced apple, apple juice concentrate, oil, vinegar, mustard, and garlic in blender until very smooth. Season dressing with salt
and pepper, if desired.
3 | Toss lettuce leaves, remaining chickpeas, and 1/3 cup dressing in large bowl. Divide among four plates. Top with squash, cauliflower, and apple wedges. Drizzle with remaining dressing.
- Calories: 318
- Carbohydrate Content: 50 g
- Fat Content: 10 g
- Fiber Content: 9 g
- Protein Content: 9 g
- Saturated Fat Content: 1 g
- Sodium Content: 256 mg
- Sugar Content: 24 g