Roasted Butternut Squash Salad with Creamy Tahini Dressing

Name: Roasted Butternut Squash Salad with Creamy Tahini Dressing
Cuisine: Middle Eastern
Ingredients: 1 (2- to 2¼-pound), butternut squash, peeled, seeded, and cut into 1-inch pieces (7 cups); 1 , red onion, halved and sliced through root end ½ inch thick; 2 tablespoons, extra-virgin olive oil; 2 teaspoons, ground cumin; 1¼ teaspoons, table salt; ½ teaspoon, pepper; ¼ cup, tahini; ¼ cup, water; 2 tablespoons, mayonnaise; 2 tablespoons, lemon juice; 1 , garlic clove, minced; ½ teaspoon, table salt; ¼ teaspoon, pepper; 5 ounces (5 cups), baby arugula; ¾ cup, pecans, toasted and chopped; ⅓ cup, pitted kalamata olives, chopped; ¼ cup, chopped fresh mint

Instructions

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: Wed, 20 Nov 2024 23:07:23 GMT