I've had this recipe bookmarked since Molly posted it last year. Since then I've seen it on various blogs (and a different rendition of it here), all claiming it was fantastic. I'm glad I finally got around to trying it because it really is wonderful. My favorite part is the squash that's roasted with allspice, but all the different flavors go so well with each other. Matt even liked it, despite the fact that it's completely vegan.

Like Molly, I added an extra tablespoon of olive oil to the dressing to smooth the flavor out. I served the dressing on the side because I knew we'd have some leftovers. I ended up having extra dressing so I'll probably have it on falafel or cucumber slices or something.

» Recipe for Warm Butternut & Chickpea Salad with Tahini