Description
A hearty, nutrient-rich salad made with roasted delicata squash, leafy greens, crunchy seeds, and a creamy tahini dressing. Perfect as a side or satisfying vegetarian main.
Ingredients
For the Salad:
- 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)
For the Tahini Dressing:
- 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
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and water until creamy. Season with salt and pepper.
- Arrange greens on a platter or in a large bowl. Top with roasted delicata squash, pomegranate seeds, pumpkin seeds, and cheese if using.
- Drizzle with tahini dressing just before serving.
Toss delicata squash slices with olive oil, paprika (if using), salt, and pepper. Roast for 20–25 minutes, flipping halfway, until golden and tender.
Notes
- The skin of delicata squash is edible—no peeling needed.
- Add cooked quinoa or farro to make this a heartier meal.
- Dressing keeps in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad / Side Dish
- Method: Roasted + Assembled
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
