Nov 2, 2016

Fall Roasted Squash Salad with Yogurt-Tahini Dressing

Prep Time: 10 mins
Cook Time: 30 mins
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.

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Fall Squash Salad with Yogurt-Tahini Dressing

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.

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. The best part of this particular type of squash? It doesn’t have to be peeled before roasting since the skin is so thin. It cuts down prep time significantly.

arugula

fall roasted squash salad with yogurt-tahini dressing recipe from cooking with cocktail rings

fall roasted squash salad with yogurt-tahini dressing closeup

fall roasted squash salad with yogurt-tahini dressing

Fall Squash Salad with Yogurt-Tahini Dressing

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Prep Time 10 mins
Cook Time 30 mins
Serves 4

Ingredients:

  • For the squash salad:
  • 1 medium delicata squash, halved lengthwise, seeded, and cut crosswise into ½-inch-wide slices
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 packed cups wild Arugula
  • 1 medium fuyu persimmon, thinly sliced
  • ½ cup pomegranate seeds
  • ½ cup crumbled goat cheese
  • ½ cup roughly chopped walnuts
  • For the yogurt tahini dressing:
  • 2 tablespoons tahini paste
  • ½ cup Greek yogurt
  • 1 garlic clove, minced
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt, as needed

Instructions:

  • For the squash salad:
  • 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.
  • 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.

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