Roasted Butternut Squash Salad

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.

Great

% Daily Values based on a 2,000 calorie diet

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.