Autumn Chicory Salad with Roasted Delicata, Apple, Savory Seed & Seaweed Granola, and Black Tahini Dressing
Thomas J. Story
Celebrate autumn with this vibrant chicory salad, featuring sweet roasted delicata squash, crisp apples, and a savory seed and seaweed granola. The black tahini dressing adds a nutty, creamy richness that ties the ingredients together beautifully.
This recipe, and others like it, comes from the article “The Best Wines to Pair with Fall Dishes, from Autumn Salads to Hearty Soups.”
How to Make It
1
Preheat oven to 350°F. Line one sheet pan with parchment paper. To prepare the granola, whisk the brown sugar, tamari, salt, and egg whites together until combined in a medium-size bowl. Add oats, nori, and all the seeds, using your hands to coat everything evenly. Pour onto the prepared sheet pan and press granola in a thin layer. Bake for 40 minutes, rotating halfway through. When the granola is golden brown, remove from the oven and let cool for about 1 hour.
2
Once granola is cooling, turn up the oven to 450°F. Line another sheet pan with parchment paper. Toss delicata squash in a bowl with olive oil and salt and add to prepared pan in a single layer and bake for 15 to 20 minutes, or just soft enough to pierce with a fork.
3
For the dressing, blend all the ingredients until emulsified. The texture should be thick.
4
To assemble, cut and wash greens and toss in a bowl with olive oil, lemon juice, and salt, gently massaging. Add sliced apple and delicata. Spread the tahini dressing on the bottom of a serving bowl or plate, then top with salad mixture and crumbled granola pieces.
Ingredients
For the Granola
¼ cup brown sugar
2 tbsp tamari
1 tsp salt
2 egg whites
1 cup rolled oats
2 sheets toasted nori, crumbled
¼ cup toasted white sesame seeds
½ cup toasted sunflower seeds
1 cup toasted pumpkin seeds
For the Salad
1 delicata squash, sliced and seeded
1 tbsp olive oil
4 heads of chicories (such as Castelfranco, frisée, Treviso, etc.)
1 small bunch dino kale
½ lemon, juiced
1 crisp apple (such as Fuji or Honeycrisp)
For the Dressing
3 tbsp black sesame paste (black tahini)
4 tbsp neutral oil (such as grapeseed or avocado)
1 ½ tbsp maple syrup (or sweetener of choice)
1 tbsp lemon juice
1 tbsp rice vinegar
1 tsp salt
Directions
1
Preheat oven to 350°F. Line one sheet pan with parchment paper. To prepare the granola, whisk the brown sugar, tamari, salt, and egg whites together until combined in a medium-size bowl. Add oats, nori, and all the seeds, using your hands to coat everything evenly. Pour onto the prepared sheet pan and press granola in a thin layer. Bake for 40 minutes, rotating halfway through. When the granola is golden brown, remove from the oven and let cool for about 1 hour.
2
Once granola is cooling, turn up the oven to 450°F. Line another sheet pan with parchment paper. Toss delicata squash in a bowl with olive oil and salt and add to prepared pan in a single layer and bake for 15 to 20 minutes, or just soft enough to pierce with a fork.
3
For the dressing, blend all the ingredients until emulsified. The texture should be thick.
4
To assemble, cut and wash greens and toss in a bowl with olive oil, lemon juice, and salt, gently massaging. Add sliced apple and delicata. Spread the tahini dressing on the bottom of a serving bowl or plate, then top with salad mixture and crumbled granola pieces.
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