WHAT A SALAD TAHINI DRESSING WITH LEMON WOW! WOW! ENJOY DAN:

SALAD WITH BUTTERNUT SQUASH, AND CHIKPEA by CHEF DAN:

Serves 4

INGREDIENTS:

1 medium butternut squash, peeled, seeded and cut into ½-inch pieces

2 garlic cloves, minced

2 tablespoons olive oil

I onions, finely chopped

1 (150z) can chickpeas, drained and rinsed

A handful of fresh cilantro

DRESSING:

3 garlic cloves, minced

3 tablespoons tahini (ground sesame for making hummus)

1/4-cup l lemon juice

2 tablespoons water

2 tablespoons olive oil

Salt and pepper to taste

DIRECTIONS:                     (PRE-HEAT OVEN TO 425 DEGREES)

1.     In a bowl combine the butternut squash, garlic, olive oil and a few pinches salt.

2.     Toss the squash pieces until well coated.

3.     Roast on a baking sheet for about 25 minutes.

4.     Remove from oven and let cool.

DRESSING:

1.     Whisk together the garlic, and lemon juice.

2.     Add tahini, and whisk to blend.

3.     Add the water and olive oil, and a little salt, whisk well.

(The sauce should have a nutty flavor and a kick of lemon.)

    ASSEMBLE THE SALAD

1.     In a mixing bowl combine the squash, chickpeas, onion, and cilantro.

2.     Add the tahini dressing.

Top with cilantro      ENJOY DAN: