Hearty Roasted Butternut Squash Salad

Time: N/A
Yield: 2 servings

Ingredients:

• 3 cups cubed butternut squash
• 1 cup chickpeas
• Neal Brothers Plant Based Tahini Caesar Dressing
• 2 Tbsp olive oil
• 2 Tbsp sesame seeds
• 1 cup cubed feta
• 1 Tbsp italian hot chilies in oil (or chili flakes)
• 1 Tbsp chopped parsley
• 3 eggs, room temp
• Arugula
• 1 cup cooked farro
• Cucumbers + radishes, sliced
• Optional: pickled red onion, olives, toasted pumpkin seeds

Directions:

1. Preheat oven to 425°F. Toss squash + chickpeas together with 2 Tbsp of Neal Brothers Plant Based Tahini Caesar Dressing, 1 Tbsp olive oil and sesame seeds. Roast for 30 minutes until golden.
2. In a small bowl, combine feta, chilies, parsley and remaining olive oil.
3. Bring water to a gentle simmer in a small pot. Gently lower eggs into water and cook for 6 minutes. Chill cooked eggs in an ice bath. Slice in half.
4. Assemble salads: Top a big handful of arugula with roasted squash mixture, marinated feta, sliced eggs, farro and sliced veggies. Drizzle generously with more Tahini Caesar Dressing.