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Prep time
15 minutes
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Cook time
45 minutes
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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
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Ingredients
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3
Delicata squash, seeded and sliced into large chunks
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5 ounces
Baby arugula
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4 ounces
Fresh goat cheese, crumbled
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1/2 cup
Almonds, well toasted and chopped
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1 cup
Dates, pitted and chopped
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1/2 cup
Mint, torn
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1
Lemon, zest and juice
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1/4 cup
Tahini
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2 tablespoons
Extra Virgin Olive Oil
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Salt and pepper, to taste
Directions
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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.
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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.
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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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