Roasted Butternut Squash Salad

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This is one of my go to salads. It is quick and simple to make, but loaded with flavor and satisfaction. The deliciously golden butternut squash is spiced with paprika and roasted until its surface is crispy and slightly chewy. It is then combined with fresh greens, toasted almonds, pomegranate seeds, sultanas, sesame seeds, plenty of sumac, and a drizzle of tahini for the perfect variety of textures and tastes. Nourishing, vibrant, and delicious, this salad is a reflection of the Mediterranean autumn experience.

INGREDIENTS/ SERVES 2

For the Salad

1 butternut squash, peeled, seeds removed, cut into halves, and sliced
2 tablespoons olive oil
1/4 teaspoon paprika, sweet or smoky
salt
freshly ground black pepper
3 packed cups fresh arugula or greens of your choice
1/4 cup almond halves, toasted in a dry skillet
seeds of 1/2 a pomegranate
handful yellow raisins
3 tablespoon pumpkin seeds
1 teaspoon toasted sesame seeds
1-2 teaspoons of sumac, to your taste
dash of cinnamon
olive oil, for drizzling
juice of 1/2 a lime or lemon

For the Tahini Dressing

1 tablespoons tahini paste
1 tablespoon lime juice
2 teaspoons water
salt, to taste

METHOD

1. Preheat oven to 220 C (425 F) and place the butternut squash slices in a bowl with olive oil, paprika, salt, and pepper. Toss together to combine. Lay on the squash onto a baking sheet and roast for about 20 minutes or until golden and tender.

2. Combine tahini, 1 tablespoon lime juice, 2 teaspoons water, and a small pinch of salt. Mix until light and smooth, and set aside. In a salad bowl, combine the greens, almonds, pomegranate seeds, raisins, sumac, cinnamon, salt, and pepper. Gently toss to combine. Squeeze the juice of 1/2 a lemon over the top and lightly drizzle with olive oil. Top with the slices of roasted squash and finish the salad off with the tahini dressing and another sprinkle of sumac. Enjoy right away!

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9 Comments Add yours

  1. sallybr says:

    Love your salad! I make a version with roasted carrots that became a favorite last year, and one of the surprising ingredients that goes very well with it, is avocado! I actually made that salad once with roasted butternut squash and it pairs well with it too, maybe you can give it a try. Something about the creaminess of the avocado contrasting with the roasted root veggie… hummmm…..

    Liked by 3 people

    1. Hanady says:

      Thank you, Sally! Yes, you’re absolutely right! I often make a sweet potato and avocado salad. Love the way those flavors taste together! Will have to try it with butternut squash as well! X

      Liked by 1 person

  2. Lovely!!! A beautiful dish full of beautiful ingredients and flavours x

    Liked by 1 person

    1. Hanady says:

      Thank you, my dear. So glad you liked it! Xx

      Liked by 1 person

  3. Bella says:

    Such beautiful colors and flavors! Mouthwatering!

    Liked by 1 person

    1. Hanady says:

      Thank you, Bella! Glad you liked it! X

      Like

  4. Delicious delicious.. mouth watering. Will make today. Love colourful foods..colourful life style hence my blog. Enjoy looking at yours x

    Liked by 2 people

    1. Hanady says:

      Hi there! Thank you so much for your comment, dear. I hope you loved the recipe. And I couldn’t agree more, life with color is so much more exciting. Lovely having you here. 🙂 – Hanady Xx

      Liked by 1 person

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