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This tasty salad keeps well in the fridge and can be served warm or cold
This tahini-dressing salad can be served with a grain or even tossed with quinoa
A few weeks ago someone tweeted a recipe from Smitten Kitchen. I started clicking around the website and found a recipe for Warm Butternut Squash and Chickpea Salad with Tahini Dressing. It sounded tasty, so I printed out the recipe and decided to give it a try.
The ingredients began a butternut squash and all the staples for hummus, which I keep on hand in case I get a hummus hankering. I made the recipe according to Smitten Kitchen’s direction but felt it was lacking oomph. Perhaps it’s because I’m used to lots of paprika and garlic in my hummus, but I felt that the mellow flavours of the squash and the chickpeas needed more than just red onions and cilantro.
I decided to toss in a red bell pepper and instead of just a side dish, I added quinoa to make it an entree-sized salad. Here is the recipe with my modifications included:
Salad Ingredients
Dressing Ingredients
Instructions
Monica Miller is a writer, reader, editor, designer and crafter. She blogs at Monniblog.com about books, knitting, jewellery and life in general. She lives in Vancouver.