Fall Roasted 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.

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.

Fall Squash Salad with Yogurt-Tahini Dressing

Key Ingredients in This Recipe

• 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:

1. Roast the squash. 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.
2. Assemble ingredients in a bowl. Arrange arugula, delicata squash on a large platter or in a large salad bowl and top with persimmon slices, pomegranate seeds, goat cheese and walnuts.

For the yogurt tahini dressing:

1. Whisk tahini and water. In a small bowl whisk the tahini paste into ¼ cup boiling water until thoroughly combined.
2. Whisk dressing. Add the remaining ingredients and whisk to combine.
3. Use or store. Store the dressing refrigerated in an airtight container for up to a week.

To serve:

1. Assemble and serve. Drizzle the salad with dressing and toss to combine.

Tips and Tricks for This Recipe

Swaps and Substitutions

• Try adding dried cranberries for an added fall touch that complements the tahini dressing.
• The walnuts can easily be swapped for another nut like pecans or even almonds. Pumpkin seeds make a great seasonal crunch.
• If you prefer your salad dressing on the sweeter side, try adding a teaspoon of maple syrup.
• Swap the delicata squash with another variety like roasted butternut squash.

Serving suggestions

Serve this recipe as a vegetarian entrée salad or as a side dish to these recipes:

• Dry brined herb roast chicken
• Easy boneless skinless chicken thigh recipe
• Red wine braised short ribs

Fall Squash Salad with Yogurt-Tahini Dressing

By Kylie Mazon-Chambers

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Serves 4

US Customary – Metric

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 cups (packed) 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 (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:

• Drizzle the salad with dressing and toss to combine.

Nutrition:

Calories: 522kcal | Carbohydrates: 33g | Protein: 13g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 123mg | Potassium: 732mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1922IU | Vitamin C: 45mg | Calcium: 144mg | Iron: 3mg

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