Roasted Squash Salad with Creamy Tahini Dressing

Fall weather calls for roasted squash and this salad is a very nice way to enjoy it. While the squash is roasting, kale gets massaged with lemon and olive oil before getting tossed with a creamy tahini dressing and mixed with farro, goat cheese, pumpkin seeds and pomegranate seeds. It's light and fresh but also hearty, making it great for a quick weeknight dinner or meal prep lunch.

Equipment

Here's everything you need to make roasted squash salad with creamy tahini dressing:

• chef's knife
• cutting board
• small sauce pan
• baking sheet
• large bowl
• small bowl and whisk

Get the full ingredients list and instructions below!

Roasted Dquash Salad with Creamy Tahini Dressing

Fall weather calls for roasted squash and this is a very nice way to enjoy it.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 200 g farro
• 1 bunch Tuscan kale
• 3 tablespoon olive oil divided
• 1 lemon
• 1 small butternut squash
• ⅓ cup goat cheese roughly packed
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon dijon
• ¼ cup pomegranate seeds
• ¼ cup pumpkin seeds
• Balsamic glaze for drizzling optional
• salt I'm using Diamond Crystal Kosher

Creamy Tahini Dressing

• 4 tablespoon tahini
• Juice of half a lemon
• salt I'm using Diamond Crystal Kosher
• cracked black pepper

Method

 

1. Preheat oven to 425°F and make 200g farro by following package instructions.
2. Meanwhile, cut 1 small butternut squash into cubes, aiming for 1 cm by 1 cm. Transfer to a baking sheet and cover in 2 tablespoon olive oil and 1 teaspoon salt. Toss to coat and bake for 30-40 minutes, or until tender and slightly golden. Rotate the pan half-way to ensure even cooking.
3. In a small bowl whisk together 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 teaspoon dijon and 2 tablespoon olive oil. Taste and adjust seasoning to your preference, it should be sweet and tart. Set aside
4. Next, separate the kale leaves from the stems and rip them into bite-sized pieces. Transfer to a large bowl and massage with 1 tablespoon olive oil, the juice of half a lemon and a pinch of salt. Set aside.
5. Make the dressing by whisking 4 tablespoon tahini and the juice of half a lemon, until a thick paste forms. Slowly whisk in water, 1 tablespoon at a time, until smooth and creamy. I like using about 3 tablespoon total, but the amount will differ based on your preference and the brand of tahini you're using. Season to taste with salt and lots of cracked black pepper. It should taste like a less-zingy, sesame-packed version of Caesar.
6. When the squash is done, add the honey-vinegar mixture to the sheet pan and toss until evenly coated. Your farro should also be done by now, so strain that and transfer to a serving platter. Top with massaged kale, cooked squash, ⅓ cup goat cheese, ¼ cup pumpkin seeds and ¼ cup pomegranate seeds. Cover in creamy tahini dressing and a drizzle of balsamic glaze, if using.

Notes

I love serving salads like this in a shallow serving platter, or bowl, so that you can get a bit of each component in every bite without some bits getting lost at the bottom.