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
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
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!