Acorn Squash & Chickpea Salad with Tahini Dressing

Ingredients:

• 1 acorn squash (seeds removed), cut into chunks
• 1 can chickpeas, rinsed & drained
• ½ small red onion, diced
• 1 clove garlic, minced
• ⅓ cup dried cranberries
• 1/4 cup pumpkin seeds
• 1 tbsp minced fresh sage
• 1 Tbsp minced fresh rosemary
• ¼ cup tahini
• 1 Tbsp maple syrup
• 1/2 tsp ground mustard
• Black pepper

Directions:

1. Preheat oven to 350°F & line two baking sheets with parchment paper.
2. On one of the baking sheets, lightly toss the acorn squash chunks in 1-2 Tbsp of olive oil.  Then, spread them out on the baking sheet & bake for 25-30 minutes, or until browned & tender. Then, let cool & remove the skins.
3. In a large bowl, toss together chickpeas, diced red onion, garlic, cranberries, pumpkin seeds, sage, rosemary, & roasted squash chunks.
4. In a small bowl, whisk together tahini, maple syrup, & ground mustard.
5. Pour tahini mixture over chickpea mixture & gently toss to coat. Top with black pepper & enjoy!

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