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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.