Squash, Arugula, Pomegranate Salad with Tahini Maple Dressing Recipe

Squash, Arugula, Pomegranate Salad with Tahini Maple Dressing Recipe
Squash, Arugula, Pomegranate Salad with Tahini Maple Dressing Recipe | https://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 Maple Dressing Recipe | https://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 Maple Dressing Recipe | https://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. 

Now go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

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

Roast The Squash: 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. 

Make The Tahini Maple Dressing: 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.

Serve The Salad: 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

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

Comments