July 24, 2024


Cooking Is My World

Roasted Squash Salad with Maple Tahini Dressing

Roasted Squash Salad with Maple Tahini Dressing

This Roasted Squash Salad with Creamy Maple 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. (Vegan+Vegetarian)

There are so many amazing flavors going on in this roasted squash salad

  • Roasted Butternut Squash
  • Fluffy Quinoa
  • Crispy Chickpeas
  • Roasted Peppers 
  • And… Creamy Maple Tahini Dressing

Can we just talk about this dressing for a sec? It’s dreamy…

Garlicky, lemony, nutty – with just a hint of sweetness from some maple syrup. You could basically drizzle it on anything and it would taste good. 

But we’re drizzling it on some roasted chickpeas and squash that are tossed with roasted red peppers and quinoa. 

Basically it’s heaven in a bowl. 

I’ve always got some quinoa on hand in the cupboard. And I love making a big batch of quinoa in the Instant Pot to have on hand as a side dish or for quinoa salad recipes like this. 

And as for the butternut squash and chickpeas, it couldn’t be easier to prep them. Just toss them with some olive oil and spices (cumin, paprika, garlic powder & onion powder) and let them roast together in a hot oven until the squash becomes tender and the chickpeas get crispy.

If you like things spicy, you could even add in a pinch of cayenne. 

After the chickpeas and squash have roasted for a bit, we’ll add some sliced red peppers to our baking sheet as well. 

While the veggies are roasting in the oven, it’s a great time to make the Tahini Dressing. 


📋 How to Make the Maple Tahini Dressing

You only need 4-ingredients to make this yummy tahini dressing: 

  1. Tahini
  2. Lemon Juice
  3. Garlic 
  4. Maple Syrup from Canada

Of course, the maple syrup you’re using matters in this recipe. If you’ve got some in your refrigerator, look at the label. If you see more than one ingredient, it’s not pure maple syrup. I’m using 100% pure maple syrup from Canada

This natural sweetener has an unmatched flavor that adds a beautiful depth and complexity to this dish. You’ll know the real maple difference when you taste it! 

To make the dressing, just whisk everything together and then season with salt and pepper. You may need to add in some water to get the consistency you’re looking for. I like my dressing on the thick side, but thin enough to drizzle. 


🕕 Can It be Made Ahead of Time? 

  • Yes! You can make this squash salad ahead of time. I like to toss together the squash, chickpeas, peppers, quinoa and parsley, but leave the dressing on the side. When ready to serve, drizzle with the dressing and enjoy! 

More Quinoa Recipes: 

More Salad Recipes:


🍷 Wine Pairings

  • Look for lighter-bodied, fruit-focused reds like Beaujolais or Grenache.
  • Alternatively, a Malbec or Tempranillo will be a bit heavier, but compliment the smoky-spicy flavors in this dish.

Did you make this Roasted Squash Salad?

Please leave a comment and rating below, if you loved this roasted squash salad recipe. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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  • 1 small butternut squash (peeled seeded and diced (about 4 cups))
  • 1 15-ounce can chickpeas (rinsed and drained)
  • 3 Tablespoons olive oil (divided)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • Salt and pepper (to taste)
  • 2 red bell peppers (seeded and sliced)
  • 1 Tablespoon maple syrup from Canada

Tahini Dressing:

  • 1/4 cup tahini
  • 3 Tablespoons lemon juice
  • 2 cloves garlic (grated or minced)
  • 1 Tablespoon maple syrup from Canada
  • Salt and pepper (to taste)
  • 1-2 tablespoons water (if needed)

For Serving:

  • 2 cups cooked quinoa
  • 2 Tablespoons chopped fresh parsley (to garnish)
  • Preheat your oven to 425 degrees.

  • 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!

Calories: 431kcal | Carbohydrates: 58g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 34mg | Potassium: 1097mg | Fiber: 9g | Sugar: 14g | Vitamin A: 22256IU | Vitamin C: 124mg | Calcium: 157mg | Iron: 4mg

I teamed up with 100% pure maple syrup from Canada to bring you this post. As always, all opinions are my own.