Description
A colourful Thai-inspired salad combining caramelised pumpkin and butternut squash, crispy roasted chickpeas, crunchy cucumber, carrots, cabbage, fresh herbs, and roasted peanuts, all finished with a creamy peanut dressing made with lime, ginger, garlic, sesame oil, and soy sauce.
Ingredients
For the Roasted Pumpkin & Squash:
2 cups pumpkin, peeled and cubed (280 g)
2 cups butternut squash, peeled and cubed (280 g)
1 tbsp olive oil (15 ml)
1 tsp garlic powder (3 g)
1/2 tsp smoked paprika (1 g)
1/2 tsp ground ginger (1 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Crispy Chickpeas:
1 can chickpeas, drained, rinsed, and thoroughly dried (400 g)
1 tbsp olive oil (15 ml)
1/2 tsp smoked paprika (1 g)
1/2 tsp garlic powder (1.5 g)
1/2 tsp ground cumin (1 g)
1/4 tsp kosher salt (1.5 g)
For the Salad:
3 cups shredded cabbage or mixed greens (210 g)
1 large cucumber, thinly sliced (200 g)
2 medium carrots, julienned or shredded (150 g)
1/2 red bell pepper, thinly sliced (75 g)
1/4 cup fresh cilantro, chopped (15 g)
2 tbsp green onions, thinly sliced (15 g)
2 tbsp roasted peanuts, roughly chopped (15 g)
For the Creamy Peanut Dressing:
1/4 cup creamy peanut butter (64 g)
2 tbsp soy sauce (30 ml)
1 1/2 tbsp fresh lime juice (22 ml)
1 tbsp honey or maple syrup (21 g)
1 tbsp sesame oil (15 ml)
1 tbsp rice vinegar (15 ml)
1 tsp grated fresh ginger (5 g)
1 small garlic clove, minced (3 g)
2–3 tbsp warm water (30–45 ml)
For Garnish:
1 tbsp sesame seeds (9 g), optional
2 tbsp fresh cilantro, chopped (8 g), optional
1 tbsp chopped roasted peanuts (8 g), optional
1 tbsp sliced green onions (5 g), optional
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Add the cubed pumpkin and butternut squash to a bowl and toss with olive oil, garlic powder, smoked paprika, ground ginger, kosher salt, and black pepper until evenly coated.
2. Make sure the chickpeas are thoroughly dried so they can become crisp in the oven. Toss them with olive oil, smoked paprika, garlic powder, ground cumin, and kosher salt.
3. Spread the pumpkin and butternut squash evenly over one side of the prepared baking sheet and place the seasoned chickpeas on the other side. Roast for 25–30 minutes, turning the vegetables and chickpeas halfway through cooking, until the vegetables are tender and caramelised and the chickpeas are crisp.
4. While everything roasts, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, rice vinegar, grated ginger, and minced garlic. Gradually whisk in 2–3 tablespoons of warm water until the dressing becomes smooth and pourable. Add a little more water if needed.
5. Place the shredded cabbage or mixed greens in a large serving bowl. Add the cucumber, carrots, red bell pepper, fresh cilantro, and green onions. Gently toss the fresh ingredients together.
6. Add the warm roasted pumpkin and butternut squash to the salad and gently toss to combine. Scatter the crispy chickpeas and roasted peanuts over the top, keeping some of the chickpeas visible for extra texture.
7. Drizzle the creamy peanut dressing over the salad just before serving and gently toss until everything is evenly coated. Finish with sesame seeds, fresh cilantro, chopped roasted peanuts, and sliced green onions if desired.
8. Serve immediately while the roasted vegetables are warm and the chickpeas are still crisp.
Notes
Dry the chickpeas well before roasting. Removing as much moisture as possible helps them become crisp. Cut the pumpkin and butternut squash into similar-sized cubes so they cook evenly and caramelise at the same rate. Add the warm water gradually to the peanut dressing so you can control the consistency and keep it smooth and pourable. Dress the salad just before serving to help keep the fresh vegetables crisp and the roasted chickpeas crunchy. Watch the chickpeas near the end of roasting because cooking times can vary slightly. Remove them when they are crisp and golden. You can use all pumpkin or all butternut squash instead of combining both. Keep the overall quantity similar. The chickpeas can be roasted ahead of time and stored separately from the salad and dressing until serving. The peanut dressing can be prepared ahead and stored separately. If it thickens, whisk in a little warm water before serving. Maple syrup can be used instead of honey. Use shredded cabbage, mixed greens, or a combination of both as the leafy base. Keep the crispy chickpeas, peanuts, and dressing separate until just before serving if preparing the salad in advance. This salad works well as a colourful main dish for lunch or dinner or as a substantial side dish.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Thai