Project Description

By Merry Graham

Serves 2 to 4

Recipe Ingredients (Salad):

  • 1 (12 oz) package butternut squash, cut in 3/4-inch cubes

  • 1 tablespoon garlic olive oil, or salad oil

  • 1 1/2 cooked garbanzo beans, drain and rinse

  • 1 tablespoon fresh lime juice

  • 1/2 cup chopped celery

  • 1/2 cup chopped red bell pepper

  • 1/4 cup chopped green onion

  • 1/4 cup Spanish olives with pimentos

  • 1/4 cup minced cilantro

  • 1 cup crumbled queso fresco

  • 1 head iceberg lettuce or butter lettuce, separated into cups

  • Optional: 3/4 cup Spanish chorizo, chopped ham, or chopped smoked turkey

Recipe Ingredients (Dressing:

  • 2 tablespoons garlic olive oil or salad oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon agave syrup or sugar

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon sea salt

  • 1/2 teaspoon hot sauce

Instructions

Toss butternut squash in garlic olive oil and arrange on a foil-lined cookie sheet. Bake at 425°F for 20 minutes, turning squash over one time, until tender and slightly browned. Sprinkle with salt and lime juice. Set aside to cool. Separate lettuce cups.

Whisk all dressing ingredients and toss with butternut squash, garbanzo beans, celery, red bell pepper, green onion, olives, and cilantro. Add queso fresco and gently toss. Salt to taste. Add meat, if desired. Divide salad equally into lettuce cups.

Note: If making ahead, combine all ingredients, except for cheese, up to three hours ahead of serving and refrigerate. Add cheese right before serving. Chickpeas cooked in the air fryer emerge crisp and exceptionally tasty. To kick up the heat, add more cayenne pepper.