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Side view of crispy roasted brussels sprouts and squash topped with crispy chickpeas and herby dressing.

Roasted Squash Salad with Cilantro Lime Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


A crispy shaved brussels sprout salad, thinly sliced and tossed in a sweet cilantro lime dressing. An easy sheet pan meal for the work week.


  • 1, 15 oz can chickpeas, drained and rinsed
  • 1 lb delicata squash or acorn squash
  • 1 lb brussels sprouts, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 3 tbsp avocado oil or neutral high heat oil
  • 1 tbsp cornstarch
  • 1 1/2 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp Chinese Five Spice
  • 2 tsp fresh thyme
  • 1/2 tsp fennel seeds
  • 2 tsp maple syrup
  • Kosher salt to taste
  • Cooked rice or quinoa for serving

Cilantro Lime Tahini Sauce

  • 1/4 cup tahini
  • 1 tbsp maple syrup or more
  • 1 clove garlic, grated
  • 1 tsp Dijon mustard
  • 1/4 cup cilantro, finely minced
  • Juice and zest of 1 lime
  • 34 tbsp cold water


  1. Preheat the oven to 425F and line 3 baking sheets with parchment paper. Place the rinsed chickpeas on a clean kitchen towel and pat dry. Transfer the chickpeas to one baking sheet and drizzle with 1 tbsp of oil. Toss to coat and bake for 15 minutes.
  2. Remove the chickpeas from the oven and top with a 1/2 teaspoon each of garlic powder, thyme and salt. Use a spoon to stir everything together then place back in the oven for 15 minutes until crispy.
  3. Cut the ends off of the squash, then cut in half lengthwise. Scoop out the seeds, then thinly slice. Transfer to a separate baking sheet then coat with cornstarch and 1/2 teaspoon each of garlic powder, coriander, Five spice, and thyme. Drizzle with 1 tablespoon or more oil as needed, then toss together to evenly coat. Spread the squash out on the tray in a single layer then place in the oven on the bottom rack for 15 minutes or until the bottoms begin to get golden brown. Sprinkle with a pinch of salt when out of the oven.
  4. To the last tray add the brussels sprouts and onions. Top with 1 tablespoon of oil, the maple syrup, 1 tsp fresh thyme and 1/2 teaspoon each garlic powder, coriander, Five Spice, fennel seeds and a pinch of salt. Toss to evenly coat then spread out evenly on the baking tray and bake for 12-15 minutes. Transfer the roasted squash to the tray of brussels sprouts and toss to combine.
  5. While everything is roasting, make the dressing. To a small mixing bowl add the tahini, maple syrup, garlic, mustard, cilantro, lime zest and juice, and a generous pinch of salt then whisk to combine. The sauce will thicken at which point you can whisk in 3 tablespoons of water to thin it out. If you want the sauce thinner, add 1 tablespoon of water at a time until desired consistency is achieved.
  6. To serve, add a cooked grain of choice to a bowl then top with a portion of the brussels sprout squash mix, crispy chickpeas then drizzle with the dressing before tossing together to coat and enjoy!


Save time and don’t peel the squash. Delicata squash and acorn squash both have thin peels that are completely edible and provide additional fiber to this meal.

Roasting times for squash may vary depending on how thin they are sliced. If you prefer thicker pieces, do note that they will require more time in the oven to roast and become golden, which may take 30-35 minutes (do make sure to flip half way).

Get really crispy chickpeas with this step. Do an initial roast with just oil. Allow the chickpeas to cool for a few minutes before adding seasonings and salt, then return to the oven to roast for an additional 15 minutes.