About recipe

This vibrant salad combines roasted sweet potatoes, squash, chickpeas, and fresh cranberries with a creamy maple tahini dressing. It’s a nourishing, flavor-packed dish perfect for any occasion. Full of color, fiber, and protein, it’s a satisfying way to enjoy seasonal ingredients.

Ingredients (serves 4)

Salad

• 1 sweet potato, peeled and diced 
• 1 delicata squash, seeded and chopped 
• 1 tbsp olive oil 
• ½ tsp ground cumin 
• ½ tsp ground coriander 
• Salt and pepper to taste 
• 15 oz can low sodium chickpeas, rinsed and drained 
• ¾ cup fresh cranberries 
• ¼ cup red onion, minced 
• 2 tbsp fresh sage and rosemary, minced 

Dressing 

• ¼ cup tahini 
• 1 tbsp olive oil 
• 2 tbsp maple syrup 
• 2 tbsp apple cider vinegar 
• 1 garlic clove, minced 
• Salt and pepper to taste 

Preparation

1. Preheat the oven to 425°F.  
2. Toss the sweet potatoes and squash in olive oil, cumin, coriander, sat and pepper. Spread out on a baking sheet.  
3. Roast for 30 minutes, tossing halfway through.  
4. In large bowl, combine the chickpeas, cranberries, onion, and herbs.  
5. Add the squash and toss to combine.  
6. In a small bowl, whisk together all the dressing ingredients.  
7. Add to main bowl and toss to combine.