-
Prep time
15 minutes
-
Cook time
45 minutes
-
Serves
4
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
Ingredients
-
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
Directions
-
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!
See what other Food52ers are saying.