Roasted Delicata and Radicchio with Date Vinaigrette
Ingredients
- 1 large of delicata squash
- 1 radicchio
- 1.5 cups of cooked chickpeas
- extra-virgin olive oil
- 2 teaspoons of baharat spice
- sea salt and black pepper
- 3 cups of salad greens, baby spinach or baby arugula
- 0.25 cup of toasted pumpkin seeds
- 1.75 ounces of Manchego, shaved
- handful of mint leaves
- 1 garlic clove, grated
- 2.5 tablespoons of lemon juice
- 5 teaspoons of date syrup
- 0.25 cup of extra virgin olive oil
- 0.5 teaspoon of sea salt
- black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Place the delicata, radicchio and chickpeas on a sheet pan. Drizzle generously with olive oil, then scatter on the baharat spice. Season with sea salt and black pepper and toss to coat. Transfer to the oven and roast for 20-25 minutes, until the radicchio is golden and crispy and the delicata squash is tender.
- Meanwhile, to make the date vinaigrette, combine the garlic, lemon juice, date syrup, olive oil and sea salt in a bowl and whisk to combine. Season with a few turns of black pepper.
- Combine the squash, chickpeas, radicchio, salad greens and half the pumpkin seeds. Drizzle with the date dressing; season with sea salt and black pepper and toss to combine. Transfer to a serving plate scatter with the cheese (if using) and mint leaves, and top with the remaining pumpkin seeds.