Roasted Butternut Squash Salad

Name: Roasted Butternut Squash Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: - 1 small butternut squash, peeled, seeded, and sliced.; - ½ to 1 teaspoon extra-virgin olive oil.; - 6 cups spring mix greens.; - 2 tbsp lime juice.; - 2 pickled jalapeños. Sliced.; - ¼ cup pomegranate seeds.; - ¼ cup pumpkin seeds, toasted.; - 1 tsp sumac.; - sea salt to taste.; - Freshly ground black pepper, to taste.; - ½ cup tahini paste, stirred.; - 1/2 cup water.; - 2 tablespoons lemon juice.; - 3 tablespoons olive oil.; - 2 fat garlic cloves, mashed.; - 1/2 - 1 teaspoon salt ( start with 1/2, add more to taste).

3 steps

Prep:20minCook:30min

This roasted butternut squash salad with lemony tahini dressing is one of family’s favorite recipes that I make regularly during the gathering occasions, It is easy to make and packed with flavor.

Updated at: Thu, 17 Aug 2023 03:06:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories427.4 kcal (21%)

Total Fat32.2 g (46%)

Carbs30.8 g (12%)

Sugars5.1 g (6%)

Protein11.4 g (23%)

Sodium597.4 mg (30%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1butternut squash

small, peeled, seeded, and sliced

½ teaspoonextra-virgin olive oil

6 cupsspring mix greens

2 Tbsplime juice

2pickled jalapeños

Sliced

¼ cuppomegranate seeds

¼ cuppumpkin seeds

1 tspsumac

Freshly ground, to taste

Tahini sauce ingredients

½ cuptahini paste

stirred

½ cupwater

2 tablespoonslemon juice

3 tablespoonsolive oil

2garlic cloves

fat, mashed

½ teaspoonsalt

start with 1/2, add more to taste

Instructions

Step 1

Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper. Place the butternut squash slices on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.

Step 2

For Tahini Sauce: Place all the ingredients (except the tahini paste) in a blender or food processor and blend until combined but not overly smooth. Add tahini paste. Blend until creamy. Taste, and adjust salt, acid and lemon. If you want a “looser “sauce, add a little more water until the desired consistency.

Step 3

Remove the butternut squash from the oven, let cool slightly, toss with the sumac and assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, pomegranates, and pumpkin seeds. Drizzle with more dressing as desired. Serve immediately.