Squash is a superfood popular in original blue zones areas. In Mesoamerican agriculture, the “three sisters” of squash, beans, and corn are grown together, eaten together, and celebrated together. They provide a symbiotic growing relationship, as well as a complete nutritional profile. Corn provides carbohydrates, beans are rich in protein and fiber, and squash yields both vitamins and healthy fats from its seeds. Whether it’s roasted atop a salad as it is here, served up as a side, pureed in a soup, or baked into a veggie roast, squash deserves a spot at your dinner table.
1 15-ounce can of chickpeas
1 large delicata squash
2 tablespoons olive oil
½ teaspoon cumin
½ teaspoon coriander
1 teaspoon paprika
½ teaspoon black pepper
1 large head of radicchio, cored, quartered, and leaves separated and torn
3 scallions, thinly sliced
¼ cup Italian parsley, chopped
2 tablespoons pomegranate seeds
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 small clove of garlic, grated
Salt and pepper, to taste
Whisk the dressing ingredients in a small bowl and set aside.
Preheat the oven to 400F.
Cut the squash crosswise in ½-inch round slices and scoop out the seeds. Place the rings in a large bowl. Add olive oil, 1 teaspoon salt, cumin, coriander, paprika, and black pepper, and toss well. In a rimmed baking sheet lined with parchment paper, arrange the delicata rings making sure that they do not overlap. Place the cookie sheet in the hot oven and roast until golden brown and tender, around 20 to 25 minutes, flipping once. Remove from the oven and brush some of the dressing over the rings. Cool to lukewarm.
While the delicata is roasting in the oven, drain the chickpeas and place them in a small pan, cover with water, add salt, and bring to a gentle boil. About 7 to 8 minutes. Taste to make sure chickpeas are tender and seasoned to your liking.
In a large wide serving dish, spread the radicchio. Stir the scallions with the chickpeas and spoon over the radicchio. Arrange the delicata rings around the salad and sprinkle with parsley and pomegranate seeds. Drizzle with the remaining dressing.