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)

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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.

Recipe notes

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