Roasted Delicata Squash Salad with Toasted Almonds, Mint and Tahini

August 15, 2018

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

Serves: 4
Prep time: 15 min
Cook time: 45 min


  • 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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Reviews (1) Questions (0)

1 Review

Melanie December 25, 2018
This was delicious! I subbed feta for the goat cheese. A hit at Christmas dinner!