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
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