Name: Delicata Squash Salad with Tahini Dressing Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern-Inspired
Ingredients: 2 medium delicata squash, halved, seeded, and sliced into half-moons; 2 tbsp olive oil; 1 tsp smoked paprika (optional); Salt and black pepper, to taste; 4 cups baby kale, arugula, or mixed greens; ½ cup pomegranate seeds (or dried cranberries); ⅓ cup toasted pumpkin seeds (pepitas) or sunflower seeds; ¼ cup crumbled feta or goat cheese (optional); 3 tbsp tahini; 2 tbsp lemon juice (freshly squeezed); 1 tbsp maple syrup or honey; 1 small garlic clove, minced; 2–3 tbsp warm water (to thin); Salt and pepper, to taste

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If there’s a salad that’ll make you rush to the farmer’s market, it’s got to be Delicata Squash Salad with Tahini Dressing. This beauty is a celebration of autumn’s best flavors: golden roasted delicata squash slices, vibrant greens, pops of juicy pomegranate, and a lusciously creamy tahini dressing that pulls everything together. Whether you’re serving it as a nourishing side or the star of a cozy vegetarian meal, you’ll find yourself coming back for seconds—and probably thirds!

Delicata Squash Salad with Tahini Dressing Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Delicata Squash Salad with Tahini Dressing is that the ingredients are simple, but each one plays a starring role in taste, texture, and eye-catching color. Trust me, every element is here for a reason, making each bite perfectly balanced.

Delicata Squash: Roasts up sweet and caramelized, plus the skin is tender and totally edible—no peeling required!
Olive Oil: Helps the squash roast up golden and infuses it with a subtle richness.
Smoked Paprika (optional): Adds a gentle, smoky warmth to the squash; feel free to leave it out for a milder version.
Salt and Black Pepper: Essential for bringing out all the other flavors.
Baby Kale, Arugula, or Mixed Greens: Provides a crisp, nourishing base that holds up to the hearty toppings.
Pomegranate Seeds (or Dried Cranberries): Infuse juicy pops of tart-sweet flavor and gorgeous ruby color.
Toasted Pumpkin Seeds (Pepitas) or Sunflower Seeds: Deliver crunch and a nutty note—try toasting them for extra flavor!
Crumbled Feta or Goat Cheese (optional): A creamy and tangy finish that makes the salad even more irresistible.
Tahini: The key to that ultra-creamy, nutty dressing that elevates the whole dish.
Lemon Juice (freshly squeezed): Brightens up the dressing and sharpens all the flavors.
Maple Syrup or Honey: Balances out the dressing with a gentle sweetness.
Garlic: Lends a subtle kick and depth to the tahini dressing.
Warm Water: Loosens the dressing until it’s perfectly pourable.
Salt and Pepper (for dressing): Exactly what you need to make the flavors shine.

How to Make Delicata Squash Salad with Tahini Dressing

Step 1: Prep and Roast the Delicata Squash

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy clean-up. Toss the delicate half-moons of delicata squash with olive oil, smoked paprika (if using), salt, and pepper until every piece is glistening. Spread them out on the baking sheet and roast for 20 to 25 minutes. Flip once halfway—this helps them cook up gorgeously golden on both sides!

Step 2: Whisk the Tahini Dressing

While the squash is roasting, grab a small mixing bowl and whisk together the tahini, fresh lemon juice, maple syrup or honey, minced garlic, and a couple tablespoons of warm water. Keep whisking until creamy and pourable, adding an extra splash of water if needed. Season to taste with salt and pepper—the dressing should be zippy, nutty, and just a touch sweet!

Step 3: Assemble the Salad

Lay down a generous bed of baby kale, arugula, or mixed greens on a serving platter or in a big bowl. Arrange the roasted squash slices on top (they smell incredible at this point!), then sprinkle over pomegranate seeds, toasted pepitas or sunflower seeds, and any crumbled cheese you like. This is where it really starts to look like a masterpiece.

Step 4: Dress and Serve

Right before serving, drizzle your homemade tahini dressing all over the salad. Use as much or as little as you like—just be sure to let that creamy goodness reach every bite. Give it a quick toss to coat, or serve the dressing on the side for a customizable touch. Dive in while the squash is still a little warm for the ultimate experience!

How to Serve Delicata Squash Salad with Tahini Dressing

Garnishes

For an extra flourish, finish your Delicata Squash Salad with Tahini Dressing with a scattering of fresh herbs like parsley or mint, a few extra pomegranate arils for sparkle, or a twist of cracked black pepper. A final drizzle of olive oil can add even more glow.

Side Dishes

This salad is versatile enough to shine alongside almost anything. Pair it with a steaming bowl of soup for a cozy lunch, or serve it beside grilled chicken, roasted salmon, or a big grain pilaf for an effortlessly elegant dinner spread.

Creative Ways to Present

For something eye-catching, try serving the salad on a long platter to showcase the colors, or pile individual portions in shallow bowls for an upscale touch. Turning it into a grain bowl by adding cooked quinoa or farro makes a show-stopping vegetarian main course. Sometimes, I even wrap leftovers in a tortilla for a veggie-packed lunch wrap!

Make Ahead and Storage

Storing Leftovers

If you’ve got leftover Delicata Squash Salad with Tahini Dressing, store the greens and toppings separately from the dressing if possible. Everything will keep in airtight containers in the fridge for up to 2 days without losing too much of its freshness or crunch.

Freezing

While you can’t freeze the assembled salad (the greens and squash won’t hold up to thawing), you can roast extra delicata squash and freeze it in a single layer, then transfer it to a bag or container for up to a month. The tahini dressing also freezes surprisingly well—just whisk it again after thawing to revive its creamy texture.

Reheating

To enjoy leftover roasted delicata squash warm, simply reheat slices in a preheated oven at 350°F (175°C) for 5–7 minutes. If you’ve frozen the squash, let it thaw in the fridge before warming. Always add fresh greens and dressing right before serving for best results.

FAQs

Can I use another type of squash if I can’t find delicata?

Absolutely! Butternut or acorn squash work well here—just be sure to peel them first, as their skins are tougher than delicata’s. Cut them into similar half-moons or wedges and roast as directed.

Is the Delicata Squash Salad with Tahini Dressing vegan?

Yes, as long as you skip the cheese or use a plant-based alternative, and choose maple syrup instead of honey in the dressing. All the bold flavors and creamy dressing still shine without any dairy!

Do I have to use pomegranate seeds?

No worries if pomegranates are out of season or hard to find! Dried cranberries offer a lovely tartness and a chewy bite, so feel free to swap them in at the same quantity.

How long does the tahini dressing last?

Good news: the tahini dressing keeps beautifully in the fridge for up to 5 days. Store it in a jar and give it a good shake or stir before using. It’s also fantastic on grain bowls, roasted veggies, or as a quick veggie dip.

What’s the best way to make this salad more filling for dinner?

To turn Delicata Squash Salad with Tahini Dressing into a main course, add a cup of cooked quinoa, farro, or brown rice. Some sliced avocado or a handful of chickpeas makes it even heartier and adds extra protein.

Final Thoughts

If you’re craving a salad that’s as beautiful as it is wholesome, you’ll fall head over heels for this Delicata Squash Salad with Tahini Dressing. It’s a burst of color, flavor, and nutrition in every bite, and I can almost promise your friends will ask for the recipe. Give it a try—you just might discover your new favorite way to savor fall veggies!