The ABC’s of Resolution & Roasted Butternut Squash & Chickpea Salad with Tahini Vinaigrette

It’s been a week since the clock struck twelve and pushed us into 2019. I suppose that means it’s past time to think about resolutions. It’s always a bit of a bother. You promise yourself to take on some herculean task. All the while, you know you probably won’t see it through.

Instead of highfalutin goals, let’s take a run through the alphabet and see what we come up with. It has to be easier than climbing Kilimanjaro or winning a Pulitzer prize.

Appreciate all that’s good in your world. A little gratitude will brighten a dark day.
Be present to those around you. Put the d#$%m phone down.
Celebrate achievements – both yours and others. Sharing success is a great motivator.
Dare to be your best self. You might be surprised at how wonderful you are.
Energize and make things happen. Life will be better for one and all.
Foster courage in yourself and in others. It’s not easy being brave.
Generate enthusiasm for fabulous, new projects and ideas.
Heal the wounds that weigh you down. Forgiveness leads to freedom.
Imagine something wonderful and make it happen.
Jettison deadweight. Whether you empty a closet or ban negativity – it’s all good.
Know your value and make things happen for yourself and those you love.
Live with integrity. Your actions will inspire everyone around you.
Motivate yourself.If you don’t feel it; fake it. Inspiration will soon follow.
Negotiate more. Let diverse options and opinions combine together for the best outcome.
Object vigorously to injustice. Don’t stand silent in the face of deceit and cruelty.
Play more and take the time to enjoy life. You only go around once.
Quarrel less but stand your ground when it really matters. Only you know when it really matters.
Reach out. Whether you’re looking for help or to help, everyone benefits.
Smile more. You and everyone around you will feel better for it.
Try new things. Get out of that rut and enjoy a new friend, game, book or recipe.
Unite because, grade school flashcards aside, one plus one is almost always greater than two.
Visit some of those places you’ve been meaning to see. Expand your horizons for personal growth.
Walk every day. You knew this one was coming.
XeroxTM and multiply good thoughts and deeds.
Yell like hell and howl at the moon. Don’t be afraid to let loose and enjoy.
Zip through the everyday and routine. Leave plenty of time for the more interesting bits.

Wishing you only the best in 2019 and bon appétit!

Roasted Butternut Squash & Chickpea Salad with Tahini Vinaigrette
I love salads twelve months of the year. During our long, cold New Hampshire winters, roasted vegetables pair beautifully with greens. Enjoy!
Serves 8

About 1 1/2 cup (14-15 ounce can) chickpeas, rinsed and well drained
Tahini Vinaigrette (recipe follows)
About 1 1/2 pounds butternut squash, peeled, seeded and cut in bite size pieces
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon smoked paprika
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon or to taste sriracha or your favorite hot sauce
1 tablespoon tahini
About 8 ounces arugula or mixed greens
1/2-1 small head radicchio, cored and cut in thin ribbons
2-3 scallions, thinly sliced on the diagonal
2-3 tablespoons toasted sesame seeds

Preheat the oven to 425 degrees.

Put the chickpeas in a bowl, add enough Tahini Vinaigrette to lightly coat and toss to combine. Set aside. If prepping ahead, cover and store in the refrigerator.

Put the spices in a large bowl and whisk to combine, add the olive oil, vinegar and sriracha and whisk again. Add the squash and toss to coat.

Put the squash on a sheet pan in a single layer and roast at 425 degrees until tender, about 20 minutes. Remove the squash from the oven and transfer to a bowl, add the tahini and gently toss to coat.

Put the arugula, radicchio and scallions in a bowl and toss to combine. Add enough Tahini Vinaigrette to lightly coat and toss again.

To serve: transfer the leafy salad to a deep serving platter or individual plates, top with squash and sprinkle with chickpeas and sesame seeds.

Tahini Vinaigrette
Makes about 1 1/2 cups

2 cloves garlic
1-inch chunk red onion
1/2 teaspoon or to taste sriracha or your favorite hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
Sea salt and freshly ground pepper to taste
Juice and zest of 1/2 lime
2-3 tablespoons apple cider vinegar
1/4 cup tahini
1/2 cup extra virgin olive oil
2-4 tablespoons water

Put the garlic, onion, spices, lime juice and zest and vinegar in a small food processor and pulse to combine and finely chop. Add the tahini and olive oil and process until smooth. A tablespoon at a time, add the water and process until smooth and creamy.

Let the vinaigrette sit at room temperature for at least 30 minutes or longer in the refrigerator to combine the flavors. Bring to room temperature before serving.

Cover and store extra vinaigrette in the refrigerator.

Print-friendly version  of this recipe.

One Year Ago – Roasted Shrimp & Andouille Sausage
Two Years Ago – Tortellini en Brodo con Spinaci
Three Years Ago – Spanish Stuffed Mushrooms
Four Years Ago – White Bean Soup with Sweet Potato and Wilted Greens
Five Years Ago – Chipotle Sweet Potato Soup
Six Years Ago – Mixed Greens Salad with Gorgonzola & Walnuts
Seven Years Ago – Spanakopita Triangles
Eight Years Ago – Braised Red Cabbage
Nine Years Ago – Apple Bread Pudding
Ten Years Ago – Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies

Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your New Year’s resolutions? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

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