Warm Butternut Squash and Chickpea Salad (with BBQ chicken thighs and sauteed spinach)

I recently discovered “Smitten Kitchen“, a cute little food blog that I HIGHLY recommend that you check out right away. When I read Deb’s rave entry about this salad, I knew that I had to try it right away. She’s definitely right; we loved it and it’s absolutely a keeper. It’s delicious right after it’s made, piping hot, but it’s, unbelievably, even better the next day, when the flavors have had a chance to meld. I cooked the squash a little more, so that it was a bit softer and took on an almost potato-salad texture. The leftovers are delicious re-heated, but are also wonderful when eaten cold (like a potato salad). Hubby and I both LOVED it.
NOTE: use good-quality, freshly made tahini; you’ll definitely taste the difference (sorry, Trish!). Lots of gourmet food stores or health stores actually make/grind it right on the premises. Look for it in the refrigerated section.

Leave a Reply

Your email address will not be published. Required fields are marked *