Description
A hearty, nutrient-rich salad featuring roasted delicata squash, vibrant leafy greens, crunchy seeds, and a creamy homemade tahini dressing. This versatile recipe works perfectly as a flavorful side dish or a satisfying vegetarian main, inspired by Middle Eastern flavors and ideal for any season.
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 and Prepare Squash: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Roast the Delicata Squash: Toss the delicata squash slices with olive oil, smoked paprika if using, salt, and black pepper. Spread them evenly on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through to ensure they become golden and tender on both sides.
- Make Tahini Dressing: While the squash roasts, whisk together tahini, freshly squeezed lemon juice, maple syrup or honey, minced garlic, and warm water in a small bowl until creamy and smooth. Adjust thickness by adding more water if needed. Season with salt and pepper to your preference.
- Assemble the Salad: Arrange baby kale, arugula, or mixed greens on a large platter or salad bowl. Top with the warm roasted delicata squash slices, pomegranate seeds (or dried cranberries), toasted pumpkin seeds, and crumbled feta or goat cheese if using.
- Serve with Dressing: Drizzle the tahini dressing over the assembled salad just before serving to keep the greens fresh and crisp. Toss gently if desired and enjoy immediately.
Notes
- The skin of delicata squash is tender and edible – no need to peel it, saving prep time and adding texture.
- For a more filling meal, add cooked quinoa or farro to the salad.
- The tahini dressing keeps well in the refrigerator for up to 5 days; stir well before each use.
- To make this salad vegan, simply omit the cheese or substitute with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Middle Eastern-Inspired
