Fall

Roasted Squash & Cauliflower Salad with Tahini Dressing

by:
June 26, 2017
9 Ratings
Roasted Squash & Cauliflower Salad with Tahini Dressing
Photo by James Ransom
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
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
Tools
Set a Timer
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.
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See what other Food52ers are saying.

  • Rebekah Goodgame
    Rebekah Goodgame
  • Adrienne
    Adrienne
  • Miranda Keyes
    Miranda Keyes
  • Eve
    Eve

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    4 Reviews

    Eve
    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.
     
    Rebekah G.
    Rebekah G. October 23, 2018
    Too good, even with my adaptations (lime instead of lemon, golden raisins, sweet potatoes). My new fave dressing!
     
    Adrienne
    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.
    Miranda K. August 29, 2017
    Sweet potatoes are a great sub - so glad you liked it!! :)