This Roasted Squash Salad with Creamy Tahini Dressing combines roasted butternut squash & chickpeas with fluffy quinoa and a dreamy, creamy maple tahini dressing. It’s a delicious and fresh salad that can be made ahead of time.
Place squash and chickpeas on a baking sheet. Drizzle with 2 TBSP olive oil. Season with spices and salt and pepper. Toss to coat. Roast for 15 minutes.
Add sliced peppers to the baking sheet and drizzle with remaining 1 TBSP olive oil and 1 TBSP maple syrup. Toss to combine. Roast for an additional 15-20 minutes, until the squash is tender and the peppers are slightly charred.
Meanwhile, whisk together tahini, lemon juice, garlic, and maple syrup. Add extra water if needed to thin. Taste and season with salt and pepper.
Combine squash-chickpea mixture with cooked quinoa. Top with parsley. Drizzle with tahini dressing and toss gently to combine. Season with additional salt and pepper, to taste. Enjoy!