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Warm Roasted Squash Salad With Red Currants + Maple Tahini Dressing

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Killing Thyme

Ingredients

Squash:

  • pieces Acorn Squash You will have leftovers, so you can have several of these salads throughout the week!, peeled, deseeded and cut into bite-size
  • 1 TBSP olive oil
  • 1 TBSP pure maple syrup
  • 1 tsp chili powder
  • Kosher salt and cracked black pepper

Salad:

  • 2 cups of baby spinach and arugula mixed or just baby spinach
  • 1/4 cup microgreens
  • 1 TBSP sliced or minced shallot
  • 2 TBSP fresh red currants or pomegranate seeds
  • 1 TBSP raw pepitas
  • 1/4 tsp chia seeds
  • 2 TBSP crumbled feta

Maple Tahini Dressing:

  • 1/4 cup tahini
  • 2 TBSP pure maple syrup
  • 1 TBSP fresh squeezed lemon or lime juice
  • 2-4 TBSP hot water for thinning

Instructions

Squash:

  • Preheat oven to 400 degrees F.
  • Place the cubed squash in a large bowl.
  • Drizzle with the olive oil, maple syrup, chili powder, salt and pepper. Toss to coat.
  • Transfer the squash to a baking sheet and spread out evenly.
  • Roast for 25 to 30 minutes, stirring with a spatula halfway through, until the squash is tender and golden brown.
  • Remove and set aside.

Maple Tahini Dressing:

  • Place all of the ingredients into a blender and blend until smooth and well mixed. Add water, bit by bit, until you reach the consistency you prefer.

Salad:

  • In a large bowl, toss the baby spinach and arugula, microgreens, shallot, red currants and pepitas.
  • Top with 1 cup of warm roasted squash, some feta cheese, and then drizzle with Maple Tahini Dressing. If you have any leftover, place it in a sealed container and save for another salad that week.