Pour ¼ Cup avocado oil on sheet pan and place squash in a single layer on pan, add shallots in a corner. Sprinkle with salt.
Roast, stirring shallots occasionally, and turning squash when deep golden brown, a total of about 30 minutes (remove shallots from pan when they crisp)
For Chickpeas – cook until tender or if using cooked/canned drain on paper towels. Microwave covered 5-10 minutes until some have burst. Toss with cumin, paprika, salt and remaining avocado oil and bake in a layer on a sheet pan about 15 minutes stirring often,
Prep the Salad
Meanwhile in a salad bowl mix pomegranate molasses, juice of ½ a lemon, olive oil and salt. Toss with arugula.
Chop olives and mint or oregano.
I like to top the greens in serving bowls with squash then shallots, olives, chickpeas, tahini, then mint/oregano.
Make Tahini Sauce
Mix tahini, garlic (I usually have mild pre-peeled garlic so 5 cloves isn’t bad but you do you), lemon juice, and salt.
Tahini will seize up but don’t panic – slowly mix in water until a pleasant sauce forms.
Compose Salad
I like to top the greens in serving bowls with squash then shallots, olives, chickpeas, tahini, then mint/oregano.
Notes
Sometimes I am lazy and throw on some pine nuts instead of the roasted chickpeas.