My weeks have a rhythm that goes something like this: Monday – Start out the week tired, but fairly optimistic…be productive, and plan to repeat.  Tuesday – Usually just a blur.  Wednesday – Tomorrow is Friday, right?  Thursday – Last ditch effort.  Friday – omgitsheretimetosleepandeatandsleepandeat.  My weekly food patterns generally mirror this.  Mondays are usually on the light and healthy side and by Friday I’ve decompensated to mac and cheese or some other carb-laden delight.

So here is a lovely Monday meal for you all.  We first enjoyed this meal for dinner at our friends’ house and it’s been waiting in the back of my mind, just waiting for fall when squash is plentiful and other veggies are less so.  The flavor combination is definitely not one I would have thought of on my own, but it is wonderful nonetheless.  Though this particular version is rounded out with roasted chicken breast, a satisfying vegetarian/vegan version could be easily accomplished by tossing in a few more veggies to be roasted with the squash.  I think red onion and portabella mushrooms would pair nicely.


For the salad:

  • 1 medium butternut squash, peeled, seeded, and cut into ¾-inch pieces
  • 3 tbsp. olive oil, divided
  • Kosher salt and black pepper
  • 2 boneless, skinless chicken breasts
  • 3 hearts of romaine, cut or torn into bite-sized pieces
  • 1 cup chickpeas, rinsed and drained
  • Pita chips, crumbled, for serving
  • 3 tbsp. fresh minced chives, for serving

For the dressing: 

  • 1/3 cup tahini
  • 1 tbsp. olive oil
  • 2 tbsp. freshly squeezed lemon juice
  • 1 tsp. dried oregano
  • 1 clove garlic, finely grated
  • 1/4 cup water, plus more as needed
  • Salt and pepper, to taste


  • 01

    Preheat the oven to 425˚ F.  Adjust oven racks to upper- and lower-middle positions.  Line a baking sheet with foil.  On the baking sheet, combine the squash with 2 tablespoons of the oil.  Season generously with salt and pepper and toss to combine.  Place the baking sheet on the lower oven rack and roast until fork tender, about 20-25 minutes, tossing once during cooking.

  • 02

    Meanwhile, place the chicken on a second rimmed baking sheet lined with foil.  Drizzle lightly with the remaining olive oil.  Season with salt and pepper.  Place on the upper oven rack and roast until cooked through (160˚ F internal temperature on an instant read thermometer), about 15-20 minutes.  Set aside to rest briefly, then slice.

  • 03

    To make the dressing, in a small bowl, combine the tahini, olive oil, lemon juice, oregano and garlic.  Whisk together to blend.  Whisk in the water, adding more as needed until the dressing has reached your desired consistency.  Season to taste with salt and pepper.

  • 04

    Divide the lettuce up between serving plates.  Top each serving with some of the squash, chicken, chickpeas, pita and chips.  Drizzle lightly with the tahini dressing.  Sprinkle with the minced chives.  Serve immediately.

  • Liz @ Tip Top Shape

    This is just the type of lunch that I love to eat! Great recipe, Annie!! Btw — I just started law school and met another girl who reads food blogs. We spent about fifteen minutes obsessing over yours. I swear every time we mention a recipe we go, “Is it one of Annies??” lol

  • nmtowell

    I’ve never tried butternut squash, but this salad looks like the perfect way to try something new.

  • Kelsey

    What fantastic flavors. We will definitely be trying this.

  • Annie @Annie’s City Kitchen

    YUM! I always struggle to find fall salad ideas so this is really perfect. Chickpeas on anything is perfect, really.

  • Caroline L.

    Sounds like the perfect salad for a fall evening!

  • love, love, love your version of your weeks. hadn’t thought about it, but mine are similar. thanks for a healthy monday option.

  • Ashley @ Wishes and Dishes

    I can just taste this right now! And it’s delicious :) Bookmarking…

  • Meg

    And most of the time, it is “one of Annie’s”! Because all the recipes here are so delicious. And because they always seem to turn out, which is super important when time is at a premium. This recipe looks amazing and is definitely getting made this week.

  • Vicki Bensigner

    This is a nice autumn salad. The dressing with the tahini sounds interesting especially with the dried oregano. Hmm, I can’t imagine what that tastes like so I guess I’ll have to try it. Very interesting and pretty.

  • annieseats

    Love it! Thanks for the vote of confidence :)

  • Kiran @

    Delicious autumn salad — I love the flavor of tahini in the dressing!

  • Maryann

    I am a new fan of your blog! This looks awesome. I tried your Greek Pita Pizzas and they were a big hit. Thanks!

  • Kari

    I love this!!! Will definitely be trying this but will substitute the chicken with a vegetarian friendly alternative :)