This recipe is untested –
A little bit raw, a little bit roasted, and a whole lot of flavor.
- 1 large delicata squash (about 20 oz.), unpeeled
- 1 15-oz. can garbanzo beans
- 4 tablespoons extra-virgin olive oil, divided
- 3 teaspoons kosher salt, divided
- 1 small head of red cabbage (about 1 lb.) – or use kale
- 2 lemons
- 1 small garlic clove
- ⅓ cup tahini
- 1 tablespoon honey
- 1 large Asian pear or sweet-tart apple, such as Pink Lady
- ½ cup pecan halves
- 4 oz. feta, crumbled
- Place a rack in bottom third of oven; preheat to 475°.
- Slice the unpeeled squash (the skin is edible) in half lengthwise and remove the seeds. Cut each half again lengthwise, then crosswise into 1″ pieces. Transfer to a large rimmed baking sheet.
- Drain and rinse chickpeas and pat dry with a paper towel. Add to pan with squash.
- Roast, stirring once halfway through, until well browned, about 20 minutes. Remove from oven but keep the oven on for the pecans.
- Meanwhile, cut 1 small head of red cabbage into quarters and remove core. Slice quarters crosswise into ¾”-thick strips. Transfer to a large bowl.
- Add 3 tablespoons of the lemon juice over the cabbage.
- Add salt and remaining oil to bowl with cabbage and massage with your hands until cabbage is beginning to wilt.
- Finely grate garlic into the bowl with the reserved lemon juice. Whisk in tahini, honey, water, and 1 teaspoon kosher salt. The dressing should be thick but pourable, so if it needs to be thinned out, add more water by the teaspoonful.
- Slice into 1/2 inch thick pieces an Asian pear or sweet-tart apple. Transfer to bowl with cabbage.
- Add roasted squash and beans to the bowl with cabbage and pear. Spread pecan halves onto the now empty pan and toast just until fragrant, 3–4 minutes.
- Pour dressing over cabbage mixture and toss to combine. Transfer to a large bowl or platter.
- Crush pecans over the salad and sprinkle with crumbles of feta cheese.