Go Back
+ servings
Print

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.
Course Salad
Cuisine American
Keyword arugula, delicata, goat cheese, persimmon, pomegranate, squash, walnut
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 522kcal

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