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americastestkitchen.com
By americastestkitchen.com

Roasted Butternut Squash Salad with Creamy Tahini Dressing

This stunning make-ahead dinner salad is fit for a feast. This hearty dinner salad is inspired by Israeli-born, London-based chef Yotam Ottolenghi's recipe for roasted butternut squash and red onion with lemon-tahini sauce. To make this recipe our own, we adapted this side dish into a substantial meal, serving the roasted butternut squash and onion (seasoned simply with olive oil, cumin, salt, and pepper) on a bed of baby arugula, which added color contrast, freshness, and a peppery foil to the sweet roasted vegetables. Whisking mayonnaise into a combination of tahini, lemon juice, and water created a flavorful dressing with over-the-top creaminess. We topped the vegetables with rich, crunchy toasted pecans, which added heft and textural intrigue. Briny kalamata olives brought in welcome pops of saltiness, further balancing the sweetness of the squash and onion. Finally, we layered on a fistful of vibrant fresh mint (parsley, dill, and cilantro also work great). The result is a unique, gorgeous salad that makes a satisfying vegetarian dinner or a beautiful addition to a grand holiday spread.
Updated at: Fri, 28 Mar 2025 05:51:30 GMT

Nutrition balance score

Great
Glycemic Index
54
Low
Glycemic Load
10
Low

Nutrition per serving

Calories302.9 kcal (15%)
Total Fat25.5 g (36%)
Carbs18.2 g (7%)
Sugars4 g (4%)
Protein5.4 g (11%)
Sodium789 mg (39%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet

Notes

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Before You Begin * We developed this recipe using Ziyad Tahini Sesame Paste. Using other tahini products may result in a thicker or thinner salad dressing. The dressing should be the consistency of buttermilk (or slightly thicker than heavy cream). If the dressing seems thick, thin it out with water, 1 teaspoon at a time, until it's smooth and pourable. If the dressing seems thin, add extra tahini, 1 teaspoon at a time, to thicken it. You can substitute parsley, dill, or cilantro for the mint, if desired. Instructions 1. FOR THE ROASTED SQUASH: Adjust oven rack to middle position and heat oven to 425 degrees. Toss all ingredients together in bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until squash and onion are browned and tender, 35 to 45 minutes, stirring halfway through roasting. Remove sheet from oven and let cool for 15 minutes. 2. FOR THE DRESSING AND SALAD: Meanwhile, whisk tahini, water, mayonnaise, lemon juice, garlic, salt, and pepper in now-empty bowl until creamy and thoroughly combined, about 30 seconds. 3. Reserve ¼ cup dressing. Add arugula to remaining dressing in bowl and toss to combine. Season with salt and pepper to taste. Spread arugula on large serving platter. Top with squash and onion, pecans, olives, and mint. Drizzle salad with reserved dressing. Serve. TO MAKE AHEAD: Cooled cooked vegetables can be refrigerated for up to 24 hours. Let sit at room temperature for 1 hour before assembling salad and serving. Dressing can be refrigerated for up to 3 days but may thicken over time. If dressing becomes too thick, adjust consistency with water as needed.