Fall

Roasted Squash & Cauliflower Salad with Tahini Dressing

October  4, 2022
4
10 Ratings
Photo by James Ransom
  • Serves 5
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

Ingredients
  • Salad
  • 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
Directions
  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.

See what other Food52ers are saying.

  • Angie
    Angie
  • Rebekah Goodgame
    Rebekah Goodgame
  • Adrienne
    Adrienne
  • Miranda Keyes
    Miranda Keyes

6 Reviews

Angie January 23, 2023
This salad was gross, the mayo is ....why? I mean it just was gross and oily. I should have stuck with my normal tahini dressing. Zero stars.
 
Eve January 1, 2019
I thought this recipe was a big miss!
I do not think Yotam Ottolenghi would approve.

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.

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.

Roasted squash and cauliflower are exceptional on their own with a little oil and salt. Better to stick with that.
 
Angie January 23, 2023
the dressing is horrible. There's no reason to have mayo with tahini
It might have been better with this dressing but who knows, it was so gloppy and gross.
Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
Zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt
 
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!
 
Miranda K. August 29, 2017
Sweet potatoes are a great sub - so glad you liked it!! :)