Fall Butternut Squash Salad
Butternut squash, pomegranate, goat cheese, and almond salad tossed with a lemon tahini vinaigrette.
Servings
4
Servings
4
Ingredients
Dressing
Greens and Toppings
Instructions
Bake Squash
  1. Preheat oven to 400 degrees. Peel and cut butternut squash into even bite-size pieces. Sprinkle cinnamon and nutmeg on squash and toss with two tablespoons of extra virgin olive oil to evenly coat. Lay squash on even layer of sheet pan and roast for about 30 minutes, or until squash is tender.
Make Dressing
  1. Whisk together tahini, lemon juice, extra virgin olive oil, salt, and pepper
Assemble Salad
  1. A couple tablespoons at a time, toss dressing with mixed greens. Once greens are dressed, add roughly two thirds of the toppings and combine with greens and dressing. Sprinkle remaining toppings on salad and serve immediately.
Recipe Notes

When I make this recipe, I use about a three-pound squash, seasoned with 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 2 tablespoons of olive oil. Although this recipe only calls for 1 cup of squash, the remaining squash can be used for another recipe or just eaten on its own.