INGREDIENTS
**Yield:**4 servings
- 2pounds squash, such as butternut, honeynut, acorn or kabocha, seeds removed, cut into 1½-inch pieces
- 10sprigs fresh thyme
- ¼cup plus 2 tablespoons grapeseed or other neutral oil
- Kosher salt and black pepper
- 1small red onion, thinly sliced (about ½ cup)
- ¼cup apple cider vinegar
- 4garlic cloves, sliced
- 2teaspoons ground turmeric
- 1(1-inch) piece ginger, peeled and grated
- 1(14-ounce) can chickpeas, drained
- 1cup mixed torn fresh herbs, such as mint, cilantro, parsley and-or dill
- 4cups spicy salad greens, such as arugula or mizuna
- ½cup whole-milk yogurt
- ¼cup pomegranate seeds (optional)
PREPARATION
- Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes. Step 1
- As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining ¼ cup oil and stir to coat. Toss in half the herbs and season with salt and pepper. Step 2
- Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs. Step 3
TIP
- The marinated chickpeas and roast squash can be made up to 2 days ahead. Add the fresh herbs just before serving.