Roasted Butternut Squash Salad with Lemon Tahini Dressing
This salad is a satisfying, complete meal that your body will thank you for! Brings together so many of the favorite flavors of fall in a beautifully composed , simple-to-make dish.
Serves:4 Preparation Time: 10 min., Baking Time: Approx. 45 min.
Instructions
For the roasted squash: Adjust oven rack to middle position and heat oven to 425 degrees. Toss the roasted squash ingredients together in a bowl. Spread vegetables in a single layer on rimmed baking sheet. Roast until squash and onion are browned and tender, 25 to 30 minutes, stirring halfway through roasting. Remove sheet from oven and let cool for 15 minutes.
Meanwhile, whisk tahini, water, mayonnaise, lemon juice, garlic, salt and pepper in the now-empty bowl until creamy and thoroughly combined, about 30 seconds. Reserve ¼ cup dressing.
Add arugula to remaining dressing in bowl and toss to combine. Season with salt and pepper to taste. Spread arugula on large serving platter. Top with squash and onion, pecans and mint. Drizzle salad with reserved dressing. Serve.
Ingredients
Roasted Squash:
7 cups Pinwheel Butternut Squash Chunks (thawed briefly in microwave and patted dry)
1 red onion, halved and sliced through root end, ½ inch thick slices
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1¼ teaspoons table salt
½ teaspoon pepper
Dressing and Salad:
¼ cup Soom Premium Tahini
¼ cup water
2 tablespoons mayonnaise
2 tablespoons lemon juice
1 garlic clove, minced
½ teaspoon table salt
¼ teaspoon pepper
5 cups baby arugula or kale leaves, cut off the stems and torn into pieces
¾ cup pecans, toasted and chopped
¼ cup chopped fresh mint