Fall Tahini Roasted Squash & Garbanzo Salad


The transition from NYC energy back into LA energy was a harder threshold for me than usual. I’m notorious for getting the travel blues. One thing that always helps me to ground, especially during the energy of fall, is cooking. It instantly puts me back into my groove. I find myself at the Farmers’ Market picking up ingredients, working with my grounding wood spoons and knives, and the act of sharing food with the one I love connects the whole experience. THEN it feels like I’m home.

So this was my first grounding meal back. I also seared some scallops to go with it. But this salad makes for a wonderful one-pot-meal all by itself.


1 butternut squash | cut into 1” cubes

3 garlic cloves | crushed

2 cups sprouted chickpeas | soaked  8 hours and boiled until soft (or 1 can)

1 fennel bulb | sliced thin

¼ bunch cilantro | stems discarded

¼ bunch dill | stems discarded

½ pomegranate | seeds

3 ½ tablespoons lemon juice

2 tablespoons water

3 tablespoons tahini

1 tablespoon coconut oil

1 tablespoon allspice

2 tablespoon olive oil


i.               Heat oven to 425 F.

ii.              Toss the butternut squash with the coconut oil, allspice, and one crushed garlic clove. Place on a baking tray and roast for 20-25 minutes, or until soft. Remove and cool slightly.

iii.            While the squash is cooking, add chickpeas, fennel, dill, pomegranate seeds, and cilantro to your serving bowl.

iv.            Then make your Tahini sauce by mixing the remaining crushed garlic with lemon juice, olive oil, and thin with the water. There should be a balanced taste between the nutty and lemon flavors.

v.              Add the roasted squash and sauce to your serving bowl. Season with salt & pepper and mix it all into a salad. 

Manifestation with Lacy Phillips