The key to a great salad is mixing up both flavors and textures. When every bite feels uniform, it can be difficult to get through an entire bowl. Here, you’ve got the works. Roasted butternut squash and chickpeas add satisfying heft, while little gem lettuce (it’s like the baby cousin of romaine) and radishes keep things crunchy. Toss in some juicy pomegranate seeds (technically called arils) and mint and you’ll wonder why it’s sometimes hard to motivate yourself to eat a salad at all.
1 small butternut squash (about 1 lb.), peeled, halved lengthwise, seeded, and cut into ¾-inch half moons
1 (15-oz.) can chickpeas, drained, rinsed, and patted dry
6 tablespoons extra-virgin olive oil, divided
1½ teaspoons kosher salt, divided
1 teaspoon sumac, divided
¾ teaspoon black pepper, divided
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon pomegranate molasses or honey
1 garlic clove, grated
4 heads little gem lettuce, leaves separated
2 medium radishes, thinly sliced (about ¾ cup)
1 (8-oz.) pkg. pomegranate arils (about ⅔ cup)
¼ cup tightly packed fresh mint leaves
How to Make It
Preheat oven to 425°F. Toss squash, chickpeas, 2 tablespoons of the oil, 1 teaspoon of the salt, and ½ teaspoon each of the sumac and pepper in a large bowl. Spread in a single layer on an aluminum foil-lined rimmed baking sheet. Bake until squash is tender, 25 to 30 minutes. Cool completely, about 30 minutes.
Whisk together lemon juice, molasses, garlic, and remaining 4 tablespoons oil, ½ teaspoon each salt and sumac, and ¼ teaspoon pepper in a large bowl. Add lettuce, radishes, pomegranate arils, squash, and chickpeas; toss gently to coat. Transfer salad to a serving platter, and garnish with mint.
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