Raw & Roasted Dinner Salad

This recipe is untested –

From Bon Appetit

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


  1. Place a rack in bottom third of oven; preheat to 475°.
  2. 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.
  3. Drain and rinse chickpeas and pat dry with a paper towel.  Add to pan with squash.
  4. Roast, stirring once halfway through, until well browned, about 20 minutes. Remove from oven but keep the oven on for the pecans.
  5. 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.
  6. Add 3 tablespoons of the lemon juice over the cabbage.
  7. Add salt and remaining oil to bowl with cabbage and massage with your hands until cabbage is beginning to wilt.
  8. 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.
  9. Slice into 1/2 inch thick pieces an Asian pear or sweet-tart apple. Transfer to bowl with cabbage.
  10. 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.
  11. Pour dressing over cabbage mixture and toss to combine. Transfer to a large bowl or platter.
  12. Crush pecans over the salad and sprinkle with crumbles of feta cheese.