Acorn Squash Salad with Tahini Vinaigrette

Acorn Squash Salad with Tahini Vinaigrette

from countryliving.com
45 min
4 servings

Paired with baby kale and red onions This fall acorn squash salad is almost a meal by itself.

Ingredients

  • 1 medium acorn squash, halved, seeded, and cut into 3/4-inch-thick wedges
  • 1 medium red onion, cut into 1-inch wedges
  • 2 tbsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 c. tahini
  • 2 tsp. lemon zest, plus 2 tablespoons lemon juice
  • 4 c. baby kale
  • 1/3 c. chopped dates
  • 1/4 c. fresh cilantro, chopped
  • 1/4 c. chopped roasted almonds

Directions

  1. 1

    Preheat oven to 425°F. Toss together squash, onion, and oil on a large rimmed baking sheet. Season with salt and pepper. Roast until golden brown and tender, 20 to 25 minutes. 

  2. 2

    Meanwhile, whisk together tahini, lemon juice, and 2 tablespoons water in a bowl. Season with salt and pepper. Whisk in additional water if the dressing is too thick. 

  3. 3

    Arrange kale, squash, onion, dates, cilantro, and almonds on a platter. Drizzle with dressing and sprinkle with lemon zest.