Description
A hearty, nutrient-rich salad featuring roasted delicata squash, fresh leafy greens, crunchy seeds, and a creamy tahini dressing. This Middle Eastern-inspired dish is perfect as a refreshing side or a satisfying vegetarian main course.
Ingredients
For the Salad:
- 2 medium delicata squash, halved, seeded, and sliced into half-moons
- 2 tbsp olive oil
- 1 tsp smoked paprika (optional)
- Salt and black pepper, to taste
- 4 cups baby kale, arugula, or mixed greens
- ½ cup pomegranate seeds (or dried cranberries)
- ⅓ cup toasted pumpkin seeds (pepitas) or sunflower seeds
- ¼ cup crumbled feta or goat cheese (optional)
For the Tahini Dressing:
- 3 tbsp tahini
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp maple syrup or honey
- 1 small garlic clove, minced
- 2–3 tbsp warm water (to thin)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the squash.
- Prepare and Roast Squash: Toss the delicata squash slices with olive oil, smoked paprika if using, salt, and pepper. Spread them evenly on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through, until they are golden brown and tender.
- Make Tahini Dressing: In a small bowl, whisk together tahini, freshly squeezed lemon juice, maple syrup or honey, minced garlic, and 2 to 3 tablespoons of warm water until smooth and creamy. Season with salt and pepper to taste.
- Assemble Salad: Arrange the baby kale, arugula, or mixed greens on a large platter or in a serving bowl. Top the greens evenly with the roasted delicata squash slices, pomegranate seeds or dried cranberries, toasted pumpkin or sunflower seeds, and crumbled cheese if using.
- Serve: Drizzle the prepared tahini dressing over the salad just before serving to maintain freshness and flavor.
Notes
- The skin of delicata squash is edible—no peeling needed, which saves time and adds extra nutrients.
- Add cooked quinoa or farro to the salad to make it a heartier, more filling meal.
- The tahini dressing can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Middle Eastern-Inspired
