Saladscountryliving5.0
Acorn Squash Salad with Tahini Vinaigrette
Paired with baby kale and red onions This fall acorn squash salad is almost a meal by itself.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
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
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
Arrange kale, squash, onion, dates, cilantro, and almonds on a platter. Drizzle with dressing and sprinkle with lemon zest.
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