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.
11/2 poundsbutternut squashpeeled and small dice (about 3 1/2 cups)
extra-virgin olive oil
kosher salt
Freshly ground black pepper
For The Tahini Maple Dressing:
6tablespoonstahini
2smallshallotshalved and thinly sliced
2tablespoonsextra-virgin olive oilplus more for the squash
1/4cupfreshly squeezed lemon juice
2to 3 teaspoonsPure maple syrup
2garlic clove
kosher salt
Freshly ground black pepper
For The Salad:
5ouncesbaby arugula
1/4cuppomegranate seeds
1/3cuppepitastoasted
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.