03/07/2023Bowls and salads - Main courses - Starters
Warm salad with tandoori roasted squash
Servings
4
Ingredients
Cups
- -butternut squash 1
- -cooked chickpeas 220 (g)
- -tandoori spices 1 (tbsp)
- -kale 4 (branches)
- -pomegranate 1
- -neutral oil 2 (tbsp)
Tandoori Vinaigrette
- -olive oil 50 (mL)
- -balsamic vinegar 40 (mL)
- -maple syrup 20 (mL)
- -tandoori spices 1 (tbsp)
- -salt
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Preheat the oven to 180°C (355°F).
- Peel the squash and cut it into cubes. Place the cubes on a baking sheet lined with parchment paper. Add the chickpeas, then 2 tablespoons of neutral oil, some salt, pepper, and spices. Bake for 35 minutes.
- Remove the kale stems so you're left with just the leaves. Roughly chop them and place them in a salad bowl. Massage the kale leaves by hand to make them more tender.
- Open the pomegranate and collect the seeds.
- Add the roasted squash and chickpeas, pomegranate seeds, and serve with the dressing.
NotesIf you want to make your own homemade tandoori mix, you can combine cinnamon, cumin, turmeric, fennel, fenugreek, ginger, powdered mustard, paprika, chili and pepper.
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Bowls and salads
Mango and Quinoa Salad
Jul 8, 2017|25 min
Main courses
Tempeh Glazed with Sesame
Jan 17, 2021|35 min
Main courses
Leek and Mustard Quiche
May 22, 2019|1h30
Main courses
Sheet Pan Meal: Chicken-Style Tofu, Squash, Fennel, and Potatoes.
Sep 22, 2024|50 min
Sandwiches and burgers
Vegan Hot Dogs
Oct 12, 2016|30 min
Meal soups
Creamy Roasted Tomato Soup
Sep 26, 2021|45 min
Main courses
Christmas Meatballs and Sweet Potato Mash
Nov 30, 2022|1h05
Meal soups
Pumpkin Cream Soup
Nov 10, 2015|50 min
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Warm salad with tandoori roasted squash
For: 4 serv.Difficulty: EasyPreparation: 10 minCooking: 35 min
Ingredients
- -butternut squash 1
- -cooked chickpeas 220 (g)
- -tandoori spices 1 (tbsp)
- -kale 4 (branches)
- -pomegranate 1
- -neutral oil 2 (tbsp)
Tandoori Vinaigrette
- -olive oil 50 (mL)
- -balsamic vinegar 40 (mL)
- -maple syrup 20 (mL)
- -tandoori spices 1 (tbsp)
- -salt
Steps
Steps
- Preheat the oven to 180°C (355°F).
- Peel the squash and cut it into cubes. Place the cubes on a baking sheet lined with parchment paper. Add the chickpeas, then 2 tablespoons of neutral oil, some salt, pepper, and spices. Bake for 35 minutes.
- Remove the kale stems so you're left with just the leaves. Roughly chop them and place them in a salad bowl. Massage the kale leaves by hand to make them more tender.
- Open the pomegranate and collect the seeds.
- Add the roasted squash and chickpeas, pomegranate seeds, and serve with the dressing.
NotesIf you want to make your own homemade tandoori mix, you can combine cinnamon, cumin, turmeric, fennel, fenugreek, ginger, powdered mustard, paprika, chili and pepper.