Tahini, squash and mint were made for each other. Make sure to deeply roast your squash to nutty and caramelized perfection!
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 min
Cook time: 45 min
Delicata squash, seeded and sliced into large chunks
ounces Baby arugula
ounces Fresh goat cheese, crumbled
cup Almonds, well toasted and chopped
cup Dates, pitted and chopped
cup Mint, torn
Lemon, zest and juice
tablespoons Extra Virgin Olive Oil
Salt and pepper, to taste
- 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.
- 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.
- 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!