Spiced Chickpea, Carrot, and Delicata Squash Salad

Ingredients

• ¼ cup (60 ml) olive oil, divided
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Kosher salt and freshly ground black pepper
• 2 delicata squash (2 to 2½ lb/910 g to 1.2 kg), sliced into ½-inch (12-mm) semicircles
• 12 ounces (340 g) carrots, cut diagonally into 2-inch (5-cm) pieces
• 1 (15.5-oz/439-g) can chickpeas, rinsed
• 2 romaine hearts, thinly sliced
• 4 ounces (115 g) blue cheese, crumbled
• ¼ cup Quick-Pickled Red Onions
• 2 tablespoons red wine vinegar

Instructions

1. Preheat the oven to 450°F (230°C).
2. In a large bowl, mix 2 tablespoons olive oil with the cumin, coriander, 2 teaspoons salt, and 1 teaspoon pepper. Add the squash, carrots, and chickpeas and toss until evenly coated.
3. Divide the mixture between two rimmed baking sheets and spread into even layers. Roast for 12 to 15 minutes, tossing once, until the vegetables are golden and the squash is easily pierced with a fork. The chickpeas should be crisp.
4. Let the roasted vegetables and chickpeas cool slightly so they do not wilt the lettuce.
5. Divide the romaine and roasted mixture among four bowls. Top with blue cheese and pickled red onions. Drizzle with the remaining 2 tablespoons olive oil and red wine vinegar.
6. Sprinkle each bowl with ½ teaspoon each salt and pepper, adjust to taste, and serve immediately.