Healthy Squash Salad with Maple Tahini Dressing

@cokocooks

A salad is always a repeat side dish at my families Thanksgiving meal. We always make a different kind of green salad with some sort of fall flare. I decided to change it up a little this year with this Vegan healthy squash salad topped with a maple tahini dressing. It is not only appealing to the eye, but absolutley delicious.

Ingredients in this Salad

This healthy squash salad salad starts with a base of arugula. You could use any kind of greens, but I like the peppery bite of arugula. Next comes the squash varitey. I roasted four different kinds of squash for a variety of colors, taste, and texture. I roasted up a butternut, acorn, kabocha, and delicata squash. The only squash that requires peeling is the butternut squash which makes life a lot easier. These squashes are all more on the starchier side so they blend so well together. For a litttle crunch I added some choppped almonds. You always needs a little crunch to your salad in my opinion. Last but not least is some pomegranete seeds. I know this addition can be questionable for some. They add such a great tang and burst of flavor without being over powering. Plus it is a good transition into christmas because I always think about Christmas with pomegrantes.

To dress the salad is a simple tahini dressing. It all comes together in a mason jar with a little maple syrup to balance out the tahini flavor. Then  just add some minced garlic, salt, and pepper. It is the perfect finish to the salad.

This healthy squash salad would look absolutely stunning on any thanksgiving table. It is so delicious that I hope that there are leftovers I can have for the next few days. This is the best time of year to make a squash salad now that squash is in season. It is a great dish to discover the delicious variety of different types of squash. Y’all already may know I am partial to kabocha squash with the many recipes I have on my site. One of my favorite being the squash fries. I hope this beautiful thanksgiving salad finds its way onto your thanksgiving table this year or anytime you would want to make it.

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Healthy Squash Salad with Maple Tahini Dressing

This salad is filled with a variety of roasted squashes and almonds topped with a creamy tahini dressing

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Ingredients

• 1/4 cup almonds
• 5 oz bag arugula or spinach
• 4 oz pomegranate seeds
• 1 small butternut squash
• 1 small acorn squash
• 1 small kabocha squash
• 1 delicata squash

Maple Tahini Dressing

• 2 tbsp tahini
• 1 lemon juiced
• 1 tsp garlic
• 2 tsp maple syrup
• salt and pepper to taste
• 1-2 tbsp water
• 1 tbsp fresh thyme leaves

Instructions

• Preheat the oven to 425 and line two large roasting pans with parchment paper
• Peel the butternut squash and then chop acorn, butternut, kabocha, and delicata squash in half. 
• Spoon out the seeds of each squash and slice into a half moon shapes about 1/4-1/2 inch thick
• Roast for about 40-50 minutes flipping halfway until evenly browned on each side
• While the squash cooks combine all the dressing ingredients except water and mix until smooth. Slowly add water until it is your desired consistency.
• One a large platter spread out the greens.
• Layer on the squash: you don't have to add all of it, but place slices all over to get a variety of colors
• Sprinkle on the almonds and pomegrantes
• Drizzle on the dressing or wait till serving
• Serves 6-8 people

Notes

 

 

 

 

 

Ingredients in a different colour are products I use for my cooking/baking and recommend. Some are affiliate links and I do earn from qualifying purchases at no cost to you. Thank you for supporting cokocooks

ENJOY!

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