In the Organic Kitchen: Roasted Winter Squash and Chickpea Salad

I think I have touted my love of squash and all winter vegetables enough recently to make you feel as though there is squash coming out of your ears. Especially the roasted variety. So it should come as no surprise really, when I once again, take you on a roasted squash salad journey. I know I am a bit obsessed. Oh roasted squash, I wish I knew how to quit you. Sorry, I am having a Brokeback Mountain moment as well. But winter roasted squash is just so good. So deliciously, warm and savory-sweet good.

We eat a lot of salad. Every night--salad. So it becomes imperative to mix things up a bit. The same old radish, onion, nuts, cucumber, cheese and olive salad gets a little boring. That is where the beloved winter squash comes in.

I used a Red Kuri Squash, which is a delightful little vegetable. It is similar to a pumpkin. The flesh is very smooth, creamy a just a tad sweet. But any kind of winter squash would work well; acorn, butternut or even a pumpkin. I always roast the whole thing, then if you don't need it all for your salad, you can save it for a future meal. Roasted squash in a cream sauce with some bacon and sage is always a delicious choice.

The Vinaigrette for this salad is also very simple. Just mix up some olive oil, balsamic vinegar, mustard and honey. Then I add my goat cheese and mix it in with the vinaigrette. It makes it all creamy and delicious. You throw the arugula, squash and chickpeas into the salad bowl, add your vinaigrette and toss. The creamy and savory texture of the chickpeas against the slight sweetness of the squash and the tangy-ness of the goat cheese make this salad one of my favorites. And the arugula adds a kick of spicy-ness, making the whole dish so yummy I could eat more than one bowlfull. And the nice thing is, its a salad, so eat it up till your heart is content. Meanwhile, I will be busy in the kitchen roasting as many winter vegetables that I can get my hands on.

Roasted Winter Squash and Chickpea Salad

serves 4

1 squash; acorn, butternut etc. - peeled and cut into one inch cubes, I use about 1 1/2 cups, then reserve the rest for another meal

1 1/2 cups canned chickpeas - rinsed

Arugula or other salad green - about 4 cups

olive oil

salt and pepper to taste

Place squash on baking sheet and toss with olive oil and salt and pepper. Place in preheated 425 degree oven. Roast, turning often until golden brown. About 20 minutes. Take out of oven and allow to cool for about 10 minutes.

Vinaigrette

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 cup goat cheese

Mix all ingredients together in a small bowl. Reserve

To assemble salad:

Add all ingredients to a large salad bowl and toss well. Serve and Enjoy!

For more photos and recipe ideas, check out Corey's blog, Intheorganickitchen.com. Visit weekly to see her latest organic obsession.