Curry powder, chickpeas, and squash are a classic combination in indian cuisine. In this recipe, to liven up the curry flavor and add some welcome texture to the mix, ive also added fresh ginger, red wine vinegar, lime zest, and cilantro, along with nutty quinoa and crunchy pumpkin seeds. This dish is best made in the fall when mounds of butternut squash are available at the farmers market but if you crave this spicy salad during the warmer months, feel free to use frozen (and thawed) squash instead.
