Make Ahead

Roasted Delicata Squash Salad with Toasted Almonds, Mint and Tahini

August 15, 2018
1 Rating
Photo by What We Eat Gals
Author Notes

Tahini, squash and mint were made for each other. Make sure to deeply roast your squash to nutty and caramelized perfection! —What We Eat Gals

  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
  • 3 Delicata squash, seeded and sliced into large chunks
  • 5 ounces Baby arugula
  • 4 ounces Fresh goat cheese, crumbled
  • 1/2 cup Almonds, well toasted and chopped
  • 1 cup Dates, pitted and chopped
  • 1/2 cup Mint, torn
  • 1 Lemon, zest and juice
  • 1/4 cup Tahini
  • 2 tablespoons Extra Virgin Olive Oil
  • Salt and pepper, to taste
In This Recipe
  1. Drizzled squash with olive oil and season with salt and pepper. Roast at 425 for 30-45 minutes until well browned, flipping halfway through. Set aside to cool completely.
  2. Meanwhile, make tahini drizzle by combining tahini with juice of half lemon, warm water to thin (2-4 tablespoons), and salt and black pepper to taste.
  3. Layer cooled squash with greens, crumbled goat cheese, toasted almonds, dates, mint and lemon zest. Dress the whole salad with a generous drizzle of olive oil and the juice of remaining half lemon. Lightly drizzle the whole thing with tahini dressing. Enjoy!

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