Tahina-Tahini, Tomato-Tomahto. I read recently that tahini is the sesame seed butter or paste and tahina is the “sauce” you make with it. Be careful about your tahini. Some of them are very bitter (although it can still make a good sauce). I want to be able to lick it off the spoon, however, so I’m experimenting and will report back.
Whatever, this salad is seriously delicious!!!
Roasted Butternut Squash Salad with Tahina Dressing
Servings 0
Ingredients
- 1 small butternut squash about 1¼ pounds, cut into ½-inch-thick wedges or half moons
- 2 medium sweet onions cut into 1-inch wedges
- 2 tbsp. olive oil, or spray
- 3 tbsp. tahini
- 2 tbsp. lemon juice
- 2 tbsp. water
- 4 cup mixed greens (or baby kale)
- 2 tsp. grated lemon zest
- 1/4 cup cilantro chopped
- 1/4 cup sliced almonds toasted
- 1/4 tsp. coarse sea salt, to taste
Instructions
- Heat oven to 450°F. On large rimmed baking sheet, toss squash and onions with 2 tablespoons oil and ¼ teaspoon each salt and pepper. Roast until golden brown and tender, 25 to 35 minutes.
- Meanwhile, in bowl, whisk together tahini, lemon juice, water, and ¼ teaspoon salt, adding additional water if dressing is too thick.
- Toss squash with kale and arrange on a platter. Drizzle with dressing and sprinkle with lemon zest, cilantro, and almonds.