Delicata Squash, Radicchio, Garbanzo Salad
FOR THE DRESSING
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 small garlic clove, grated
salt and pepper
FOR THE SALAD
1 16-ounces can of garbanzo beans
1 large (2 small one) delicata squash, scrubbed well
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 separate and torn if too large
3 scallions, white and light green part thinly sliced
¼ cup chopped Italian parsley
2 tablespoons pomegranate seeds (optional)
Whisk the dressing ingredients in a small bowl and set aside.
Preheat the oven to 400F.
Cut the squash crosswise in ½-inch rounds 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 garbanzo beans 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 the garbanzo beans are tender to the bite and have the right amount of seasoning. Drain and set aside.
In a large wide serving dish, spread the radicchio. Stir the scallions with the garbanzo beans and spoon over the radicchio. Arrange the delicata rings around the salad and sprinkle with parsley and pomegranate seeds. Drizzle with the remaining dressing.