Roasted Butternut Squash Salad with Creamy Tahini Dressing
By Matthew FairmanPublished on August 23, 2021
Time
2 hours
Yield
Serves 6
Ingredients
Roasted Squash
1 (2- to 2¼-pound) butternut squash, peeled, seeded, and cut into 1-inch pieces (7 cups)1 red onion, halved and sliced through root end ½ inch thick2 tablespoons extra-virgin olive oil 2 teaspoons ground cumin 1¼ teaspoons table salt ½ teaspoon pepperDressing and Salad
¼ cup tahini ¼ cup water 2 tablespoons mayonnaise 2 tablespoons lemon juice 1 garlic clove, minced½ teaspoon table salt ¼ teaspoon pepper 5 ounces (5 cups) baby arugula ¾ cup pecans, toasted and chopped⅓ cup pitted kalamata olives, chopped¼ cup chopped fresh mintBefore You Begin
We developed this recipe using Ziyad Tahini Sesame Paste. Using other tahini products may result in a thicker or thinner salad dressing. The dressing should be the consistency of buttermilk (or slightly thicker than heavy cream). If the dressing seems thick, thin it out with water, 1 teaspoon at a time, until it's smooth and pourable. If the dressing seems thin, add extra tahini, 1 teaspoon at a time, to thicken it. You can substitute parsley, dill, or cilantro for the mint, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Toss all ingredients together in bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until squash and onion are browned and tender, 35 to 45 minutes, stirring halfway through roasting. Remove sheet from oven and let cool for 15 minutes.
- Meanwhile, whisk tahini, water, mayonnaise, lemon juice, garlic, salt, and pepper in now-empty bowl until creamy and thoroughly combined, about 30 seconds.
- Reserve ¼ cup dressing. Add arugula to remaining dressing in bowl and toss to combine. Season with salt and pepper to taste. Spread arugula on large serving platter. Top with squash and onion, pecans, olives, and mint. Drizzle salad with reserved dressing. Serve.TO MAKE AHEAD: Cooled cooked vegetables can be refrigerated for up to 24 hours. Let sit at room temperature for 1 hour before assembling salad and serving. Dressing can be refrigerated for up to 3 days but may thicken over time. If dressing becomes too thick, adjust consistency with water as needed.
for the roasted squash
for the dressing and salad
Time
2 hoursYield
Serves 6Ingredients
Roasted Squash
Dressing and Salad
Test Kitchen Techniques
Ingredients
Roasted Squash
Dressing and Salad
Test Kitchen Techniques
Ingredients
Roasted Squash
Dressing and Salad
Test Kitchen Techniques
Why This Recipe Works
This hearty dinner salad is inspired by Israeli-born, London-based chef Yotam Ottolenghi's recipe for roasted butternut squash and red onion with lemon-tahini sauce. To make this recipe our own, we adapted this side dish into a substantial meal, serving the roasted butternut squash and onion (seasoned simply with olive oil, cumin, salt, and pepper) on a bed of baby arugula, which added color contrast, freshness, and a peppery foil to the sweet roasted vegetables. Whisking mayonnaise into a combination of tahini, lemon juice, and water created a flavorful dressing with over-the-top creaminess. We topped the vegetables with rich, crunchy toasted pecans, which added heft and textural intrigue. Briny kalamata olives brought in welcome pops of saltiness, further balancing the sweetness of the squash and onion. Finally, we layered on a fistful of vibrant fresh mint (parsley, dill, and cilantro also work great). The result is a unique, gorgeous salad that makes a satisfying vegetarian dinner or a beautiful addition to a grand holiday spread.
Before You Begin
We developed this recipe using Ziyad Tahini Sesame Paste. Using other tahini products may result in a thicker or thinner salad dressing. The dressing should be the consistency of buttermilk (or slightly thicker than heavy cream). If the dressing seems thick, thin it out with water, 1 teaspoon at a time, until it's smooth and pourable. If the dressing seems thin, add extra tahini, 1 teaspoon at a time, to thicken it. You can substitute parsley, dill, or cilantro for the mint, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Toss all ingredients together in bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until squash and onion are browned and tender, 35 to 45 minutes, stirring halfway through roasting. Remove sheet from oven and let cool for 15 minutes.
- Meanwhile, whisk tahini, water, mayonnaise, lemon juice, garlic, salt, and pepper in now-empty bowl until creamy and thoroughly combined, about 30 seconds.
- Reserve ¼ cup dressing. Add arugula to remaining dressing in bowl and toss to combine. Season with salt and pepper to taste. Spread arugula on large serving platter. Top with squash and onion, pecans, olives, and mint. Drizzle salad with reserved dressing. Serve.TO MAKE AHEAD: Cooled cooked vegetables can be refrigerated for up to 24 hours. Let sit at room temperature for 1 hour before assembling salad and serving. Dressing can be refrigerated for up to 3 days but may thicken over time. If dressing becomes too thick, adjust consistency with water as needed.
for the roasted squash
for the dressing and salad
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