Squash, Arugula, Pomegranate Salad with Tahini Dressing

Squash, Arugula, Pomegranate Salad with Tahini Dressing
Squash, Arugula, Pomegranate Salad with Tahini Dressing | http://saltandwind.com With each passing year, we healthier and healthier with our holiday menus. True, we'll never go without mashed potatoes and a decadent dessert, but there are...
Skill
Cuisine
Ingredients
11
Hands-On Time
10 minutes
Total Time
30 minutes
Yield
-
Servings
4 to 6
Season
Squash, Arugula, Pomegranate Salad with Tahini Dressing | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Lunch, Main, Salad, Side
Cuisine
American
Ingredients
11
Hands-On Time
10 minutes
Total Time
30 minutes
Yield
-
Servings
4 to 6
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Squash, Arugula, Pomegranate Salad with Tahini Dressing | http://saltandwind.com

With each passing year, we healthier and healthier with our holiday menus. True, we'll never go without mashed potatoes and a decadent dessert, but there are no more candied yams or cream cheese dips and instead Persimmon Goat Cheese Bites and salads. This salad is super colorful and pretty much all make ahead and also vegan and gluten free so it'll satisfy pretty much any eater. 

Ingredients

  • 1 1/2 pounds butternut squash

    peeled and small dice (about 3 1/2 cups)

  • 2 tablesooons extra-virgin olive oil

    plus more for the squash

  • kosher salt and Freshly ground black pepper
  • 2 small shallots

    halved and thinly sliced

  • 6 tablespoons tahini
  • 1/4 cup freshly squeezed lemon juice
  • 2 to 3 teaspoons Pure maple syrup
  • 2 garlic clove
  • 5 ounces baby arugula
  • 1/4 cup pomegranate seeds
  • 1/3 cup pepitas

    toasted

Instructions

Heat oven to 400°F and arrange a rack in the middle. Place squash on a rimmed baking sheet, drizzle with oil, add a pinch of salt and a crank or pepper and toss to combine. Roast until knife tender, at least 20 minutes then set aside to cool. 

Tip

Squash can be roasted up to 2 days ahead of time. Store refrigerated in an airtight container and bring to room temperature before using. 

Meanwhile, soak the sliced shallots in ice water for 5 minutes then drain the water. Make the dressing by combining the tahini, olive oil, lemon juice, garlic, maple syrup, and 1/3 cup hot water in a blender and process until smooth (the mixture should be as thin as melted ice cream). Stir in salt and pepper; taste and adjust seasoning as desired.

Tip

Soaking the shallot will mellow it out; you can skip it but the dressing may have a more onion-y bite.The shallots and dressing can be prepared up to 2 days ahead of time. Store refrigerated in an airtight container and stir the dressing (and taste it) before using.

To serve, arrange the greens, squash, shallots, pomegranate, and pepitas on a serving plate and pass the dressing on the side. 

Tip

This salad is also delicious with a drizzle of olive oil and balsamic vinegar if you don't want to make the tahini dressing.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/413-squash-arugula-persimmon-salad-tahini-dressing-recipe

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