Roast Pumpkin and Chickpea Salad with Sun Dried Tomato Dressing

 

A friend brought this salad to a party many years ago and I totally fell in love with it. I asked her for the recipe and made it ever since. The ladies at my cooking classes went completely gaga about it as did every woman I have ever made it for. What can I say; it’s a great salad for the ladies.

Ingredients

Serves 4

  • 1 medium Butternut Squash, peeled and cut into 1 inch cubes
  • 1 1/2 cups cooked chickpeas
  • 2 tablespoons chopped basil, coriander (cilantro) or mint
  • Olive oil for roasting 

Dressing

  • 1/2 cup sun dried tomatoes
  • 1/4 cup red wine vinegar
  • 3 cloves garlic
  • 1 tablespoon balsamic vinegar
  • 1/3 cup olive oil
  • Salt and pepper

Directions

  1. Preheat oven to 375 F (190 C). Toss pumpkin in a little olive oil and spread out evenly on paper lined baking tray. Roast for 30 minutes or until tender, turning halfway through. Allow to cool.
  2. To make dressing: heat both vinegars and sun dried tomatoes in small sauce pan on low heat until tomatoes have softened. Place softened tomatoes with vinegar, garlic, olive oil, salt and pepper in food processor and pulse until ingredients are combined and dressing is still a little chunky. Check and adjust seasoning to taste.
  3. Toss pumpkin and chickpeas in dressing, place in serving bowl and sprinkle with herbs.

3 Responses to “Roast Pumpkin and Chickpea Salad with Sun Dried Tomato Dressing”


  • Hi Birgit,

    Inspirational. You thought of it and went for it. The persistence is catching. Been thinking of having a blog for a while. Now I shall have to make the effort. Who is your instructor? Can he take on an old fart who hates computer technology do you think?

    Off to get some more ingredients once I have eaten my way thorough the left overs.

    Can’t wait!

    Sue (your neighbour)

  • Birgit,
    you are a star. I will make the buck wheat pancakes this weekend. I have my own wheet ginder, which is covered in dust at this stage and not any more.
    Wait until you taste my olive oil. I have picked olives in our suburbs the last couple of months and got those pressed. You will be amazed by the taste.

    Thanks for your inspiration.

    Andrea

  • Birgit,

    I finally made the Roast Pumpkin and Chickpea Salad for my family. It was a huge hit, they loved it served with roasted Chicken and asparagus. My son even took it in his lunch the next day with a Roast Beef sandwich. Your class was inspirational. Thanks so much for all you do.

    Lisa

Leave a Reply