Delicata Squash Salad With Toasted Nuts, Crispy Chickpeas, Cider Vinaigrette, & Almond 'parmesan'

serves 4

For the salad

2 Tablespoons olive oil (divided)
2 medium sized delicata squash, seeded and sliced into 1/4 inch half moons (no need to peel)
1 cup cooked chickpeas
pinch of fine sea salt
1/2 of a red onion, thinly sliced
6 cups spinach
small handful of micro greens (optional)

Toasted Nuts + Seeds

1/4 cup pumpkin seeds
1/4 cup slivered almonds
olive oil

For the Dressing

1 garlic clove, minced
1 Tablespoon dijon mustard
1/4 cup raw apple cider vinegar
1 Tablespoon raw honey, more or less to taste
1/3 cup extra virgin olive oil
pinch of fine sea salt

Almond Parmesan Cheese

1 cup raw almonds
1/4 cup nutritional yeast
1/4 teaspoon garlic powder
1/2 teaspoon fine sea salt
 

Directions

Preheat the oven to 425F. Toss the squash with 1 1/2 Tablespoons of olive oil and place on a prepared baking sheet. Roast in the oven until lightly browned and tender. About 15-20 minutes. Flip squash halfway through cooking.

Toss chickpeas with the remaining oil and a few pinches of sea salt. Place on a separate prepared baking sheet and roast in the same oven as the squash until lightly browned and crisp. About 15 minutes. Shake the pan halfway through cooking.

In a large salad bowl toss the spinach and onion together. Set aside.

Heat a small frying pan over medium heat on the stove. Add the nuts and seeds. Lightly toast until brown. About 3 mintes. Shake the pan a few times to make sure the seeds/nuts toast on all sides.

Whisk together all the ingredients for the dressing. Taste test, adjust seasonings if need be and set aside.
Place all the ingredients for the parmesan in a food processor and process until a fine meal is achieved.

Toss the squash, chickpeas, nuts and seeds with the spinach. Add the the dressing to taste and sprinkle with almond parmesan.

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