Roasted Squash Salad with Maple Tahini Dressing
A simple salad all about contrasts - mellow tahini dressing with sweet and tangy roasted squash and salty kicks of pecorino cheese.
Ingredients
For the Maple Tahini Dressing
- 2 tbsp lemon juice
- 1 ½ tbsp tahini
- 2 tbsp maple syrup
- ½ tsp kosher salt
- ¼ tsp cracked black pepper
- ¼ cup olive oil
For the Roasted Squash Salad
- 2 medium delicata squash washed and sliced in half moons
- Seeds of 2 delicata squash
- 2 tbsp avocado oil divided
- 2 tsp dark brown sugar
- 1 ¼ tsp kosher salt divided
- ½ tsp paprika
- 1 ½ tbsp pomegranate molasses or balsamic glaze
- 1 head kale washed and torn
- 4 oz shaved pecorino romano cheese
Instructions
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Start by making the salad dressing. Mix the tahini, lemon juice, and maple syrup in a small mixing bowl. Slowly whisk in the olive oil to create an emulsion and season with salt and pepper.
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Preheat the oven to 425 and begin prepping the squash. Cut the squash in half lengthwise and scoop out the seeds. Rinse the seeds in a fine mesh strainer before roasting.
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Cut the squash in slices about an inch thick, so you end up with little half moons of delicata squash.
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Pat dry the seeds and toss them together on a baking sheet with 1/4 tsp avocado oil, 1/4 tsp kosher salt, and 1/4 tsp smoky paprika.
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Mix the delicata squash slices with the remaining avocado oil, and kosher salt as well as the dark brown sugar. Roast both the squash and their seeds at 425 for 12-15 minutes.
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Remove the seeds from the oven. Toss the squash with the pomegranate molasses and roast the squash only for an additional 2 minutes
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Wash the kale and cut it into small bite sized strips. Toss the kale with the dressing so each little bit is evenly coated, and top the salad with roasted squash slices.
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Sprinkle each plate with some of the delicata squash seeds and finish it with shavings of pecorino romano cheese.