Fall Roasted Squash Salad with Yogurt-Tahini Dressing
Prep Time: 10mins
Cook Time: 30mins
This rich and colorful salad is a great addition to any fall dinner table. If you plan on serving it as an entrée salad, add some chicken to make it more filling.
jump toRECIPE
This rich and colorful salad is a great addition to any fall dinner table. If you plan on serving it as an entrée salad, add some chicken to make it more filling. Until recently I stayed with what I knew when it came to cooking squash – I stuck to the familiar likes of acorn and butternut.
The best part of cooking with delicata squash? It doesn’t have to be peeled before roasting since the skin is so thin. It cuts down prep time significantly.
Delicata squash – I am so glad I finally branched out and experimented with Delicata squash. Delicata squash, also known as bohemian squash or peanut squash, is a mild winter squash that is easy to cook and becomes creamy after roasting.
Arugula – The peppery greens complement this simple salad. While I love wild arugula, kale, baby kale or spinach can easily be used.
Tahini – Tahini is a condiment used in Middle Eastern cooking made from blended/ ground hulled sesame seeds.
Goat cheese – Also known as chèvre, is a creamy, mild cheese made from goat’s milk. This cheese has a tart, tangy flavor and actually has many different varieties. The most common goat cheese in America is fresh chèvre found in log form. In this salad I crumble it so it’s evenly distributed.
How to Make Fall Roasted Squash Salad with Yogurt-Tahini Dressing
For the squash salad:
Roast the squash. Preheat the oven to 400ºF. Toss the squash in the olive oil and arrange in a single layer on an aluminum-foil-lined baking sheet. Season with kosher salt and pepper. Roast until golden brown and tender, about 25 minutes. Let cool.
Assemble ingredients in a bowl. Arrange arugula, delicata squash on a large platter or in a salad bowl and top with persimmon slices, pomegranate seeds, goat cheese and walnuts.
For the yogurt tahini dressing:
Whisk tahini and water. In a small bowl whisk the tahini paste into ¼ cup boiling water until thoroughly combined.
Whisk dressing. Add the remaining ingredients and whisk to combine.
Use or store. Store the dressing refrigerated in an airtight container for up to a week.
To serve:
Assemble and serve. Top with salad with dressing and toss to combine.
Other Recipes to Try
If you enjoy this roasted squash salad recipe, I recommend checking out some of these:
1medium delicata squash,halved lengthwise, seeded, and cut crosswise into ½-inch-wide slices
2tablespoonsextra-virgin olive oil
Kosher salt,to taste
Freshly ground black pepper,to taste
6cups (packed) wild Arugula
1medium fuyu persimmon,thinly sliced
½cuppomegranate seeds
½cupcrumbled goat cheese
½cuproughly chopped walnuts
For the yogurt tahini dressing:
2tablespoonstahini paste
½cupGreek yogurt
1garlic clove,minced
¼cupextra-virgin olive oil
1teaspoonfreshly squeezed lemon juice
Kosher salt,as needed
Instructions:
For the squash salad:
Preheat the oven to 400ºF (200ºC). Toss the squash in the olive oil and arrange in a single layer on an aluminum-foil-lined baking sheet. Season with kosher salt and pepper. Roast until golden brown and tender, about 25 minutes. Let cool.
Arrange arugula, delicata squash on a large platter or in a salad bowl and top with persimmon slices, pomegranate seeds, goat cheese and walnuts.
For the yogurt tahini dressing:
In a small bowl whisk the tahini paste into ¼ cup boiling water until thoroughly combined.
Add the remaining ingredients and whisk to combine.
Store the dressing refrigerated in an airtight container for up to a week.
To serve:
Top with salad with dressing and toss to combine.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES!
@cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?