This Autumn Roasted Butternut Squash Salad with Date Tahini Dressing is one of my all time favorite salads!Bountiful fall produce like winter greens and squash are paired with tart pomegranate arils and seasoned pumpkin seeds, making each bite incredibly delicious. Sweet, tangy, crunchy elements layered throughout but the dressing is the key! Date tahini from @socotahini provides rich flavor with a touch of sweetness that balances with the spices and the savory notes of the dressing. Made with high quality ingredients, SoCo tahini truly outshines the other tahini brands I have tried!
Autumn Roasted Butternut Squash Salad with Date Tahini Dressing
Salad:
- 4 cups power greens
- 1 small butternut squash
- 1 cup pomegranate arils
- 1 cup roasted pumpkin seeds
- 1 tsp ground cinnamon
- 1/2 tsp chipotle powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp ground clove
Dressing:
- 1/4 cup SoCo Date Tahini
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dried thyme
- 1 tsp ground cinnamon
- 1/2 tsp chipotle powder
- 1/4 tsp ground clove
- Pinch of sea salt and black pepper
Preheat your oven to 420°F in line a baking sheet with parchment paper. Cut your butternut squash in half lengthwise and scooped out the seeds. Slice the squash into strips and lay on the baking sheet. Toss the squash with a tablespoon of olive oil, The cinnamon, chipotle powder, salt, pepper, and clove. Once coded, pop the squash into the oven and bake for 10 to 15 minutes, turning halfway through until cooked through hand nicely roasted. It shouldn’t be too soft. Meanwhile, assemble the salad. In the large bowl, Combine the power greens, roasted squash, pomegranate seeds, and roasted pumpkin seeds. Set aside while you make the dressing. To make the dressing, whisk together all of the dressing ingredients. Pour the dressing over the salad and toss to coat. Serve and enjoy!
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