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Salt & Wind Travel

Squash, Arugula, Pomegranate Salad with Tahini Maple Dressing

With each passing year, we get 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 Squash, Arugula, Pomegranate Salad with Tahini Maple Dressing recipe 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!

Squash, Arugula, Pomegranate Salad with Tahini Maple Dressing Recipe

Squash, Arugula, Pomegranate Salad with Tahini Maple Dressing Recipe

With each passing year, we get a bit healthier with our holiday menus. This Squash, Arugula, Pomegranate Salad with Tahini Maple Dressing recipe is super colorful and pretty much all make ahead and also vegan and gluten free so it'll satisfy pretty much any eater.
5 from 1 vote
Prep Time 10 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 258 kcal

Ingredients
  

For The Roasted Squash: 

  • 1 1/2 pounds butternut squash peeled and small dice (about 3 1/2 cups)
  • extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper

For The Tahini Maple Dressing: 

  • 6 tablespoons tahini
  • 2 small shallots halved and thinly sliced
  • 2 tablespoons extra-virgin olive oil plus more for the squash
  • 1/4 cup freshly squeezed lemon juice
  • 2 to 3 teaspoons Pure maple syrup
  • 2 garlic clove
  • kosher salt
  • Freshly ground black pepper

For The Salad:

  • 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 three days in advance. Store refrigerated in an airtight container until ready to use.
  • Make The Tahini Maple Dressing: Meanwhile, soak the sliced shallots in ice water for 5 minutes and 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: Dressing can be made up to five days in advance. Store refrigerated in an airtight container until ready to use.
  • Serve The Salad: Arrange the greens, squash, shallots, pomegranate, and pepitas on a serving plate and pass the dressing on the side. 

PERSONAL NOTES

Nutrition

Serving: 1servingCalories: 258kcalCarbohydrates: 13gProtein: 7gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.003gSodium: 20mgPotassium: 367mgFiber: 3gSugar: 4gVitamin A: 885IUVitamin C: 15mgCalcium: 101mgIron: 2mg
Keyword Bright Salad, Easy salad
Tried this recipe?Mention @saltandwind or tag #swsociety!

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