Roasted Squash & Cauliflower Salad with Tahini Dressing

Test Kitchen-Approved

Author Notes:

This salad combines roasted vegetables with lots of fresh herbs and pomegranate seeds for crunch. The tahini dressing (I made it with Hellmann's Organic Mayonnaise) provides a zingy contrast to the roasted vegetables and fresh herbs.

Miranda Keyes

Serves: 5



  • 1/2 medium butternut squash, cut into 1/2" dice (about 6 cups)
  • 1 small cauliflower, cut into small florets (about 6 cups)
  • 2 teaspoons olive oil
  • 1 teaspoon each cumin, coriander
  • 1/2 teaspoon smoked paprika
  • 1 cup chickpeas, drained and rinsed
  • 1/2 cup each fresh mint & cilantro, lightly packed
  • 1 cup pomegranate seeds

Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup Hellmann's Organic Mayonnaise
  • 1/4-1/3 cups water
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
In This Recipe


  1. Preheat oven to 400°F.
  2. Divide squash and cauliflower pieces between two baking trays. Drizzle with olive oil and toss with spices and seasoning. Place in the oven until golden brown and tender, 20 to 25 minutes.
  3. While vegetables are roasting, make the dressing. Blend together tahini, mayonnaise, 1/4 cup water, lemon juice, garlic and salt until smooth. If dressing seems a bit thick, add a bit more water.
  4. Put roasted vegetables on a large serving platter. Toss with chickpeas, mint, cilantro and pomegranate seeds. Drizzle with dressing and toss to combine.

More Great Recipes:
Salad|Cauliflower|Chickpea|Cilantro|Lemon Juice|Mayonnaise|Pomegranate|Squash|Vegetable|Mint|Fall|Summer

Reviews (4) Questions (0)

4 Reviews

Eve January 1, 2019
I thought this recipe was a big miss! <br />I do not think Yotam Ottolenghi would approve.<br /><br />The mayonnaise doesn't add anything to the tahini sauce (it would be fine without the mayo), and I was a little embarrassed to bring it to my potluck. <br /><br />Sadly, I doubled the recipe and it was time to go so I packed it up and brought it anyway. Most of it came back home with us and we threw it away. If I did like the sauce I would say that there is too much of it by about 1/3. <br /><br />Roasted squash and cauliflower are exceptional on their own with a little oil and salt. Better to stick with that.
Rebekah G. October 23, 2018
Too good, even with my adaptations (lime instead of lemon, golden raisins, sweet potatoes). My new fave dressing!
Adrienne August 29, 2017
I couldn't find any butternut squash at the farmers market this week so I substituted sweet potatos. It was delicious! I held the dressing on the side and plan to eat it for lunch this week. Thanks Miranda!
Author Comment
Miranda K. August 29, 2017
Sweet potatoes are a great sub - so glad you liked it!! :)