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Roasted Delicata Squash Salad with Toasted Almonds, Mint and Tahini

by:
August 15, 2018
5
1 Ratings
Photo by What We Eat Gals
  • 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

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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
  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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3 Reviews

Write a Review
pamire September 17, 2020
Delicious! Made it exactly as indicated, with medium-hard year-old goat cheese, and topped it with the delicata squash seeds, which I had roasted with coconut oil, cinnamon and salt. I've been asked to put it into permanent rotation.
Cherny19 January 21, 2020
I've made this multiple times (without the dates) and it's always a big hit. It's the tahini drizzle that makes this so terrific.
Melanie December 25, 2018
This was delicious! I subbed feta for the goat cheese. A hit at Christmas dinner!