Name: Squash Salad With Chickpeas
Yield: 4 servings
Ingredients: 1½ lb. sweet potatoes (about 6 small or 3 medium), halved lengthwise; 1 delicata squash, halved lengthwise, seeded, cut into 1"–2" pieces; 7 Tbsp. extra-virgin olive oil, divided; Kosher salt; 1 14.5-oz. can chickpeas, rinsed, drained; 1 bunch scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced; 3 Tbsp. unseasoned rice vinegar; 2 Tbsp. toasted sesame seeds; 2 Tbsp. white miso; 2 tsp. soy sauce; Plain yogurt and Aleppo-style pepper (for serving)

Image may contain Food Dish Meal Platter and Plant

Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

Roasted Squash Salad With Crispy Chickpeas

Recipe notes