Roasted Butternut Squash Salad With Tahini Vinaigrette

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If you’re looking for a hearty side dish or a light vegetarian dinner, a roasted butternut squash salad is the perfect dish for you. This version, drizzled with a tahini dressing, has all of the best flavors of fall, but can be made any time of year.

Roasted Butternut Squash Salad With Tahini Vinaigrette

Start by roasting butternut squash slices – don’t be intimidated, they’re so easy to prepare – and onions, drizzled with olive oil and sprinkled with salt and pepper. Once roasted, the squash and red onions develop deep caramelized flavor and a tender texture, which gives plenty of heartiness to a simple salad. If you’re wanting to cut back on meat, roasted veggies (and fruits!) replace the richness you crave. No meat needed! Top tip: You can use any type of squash you prefer in this salad — acorn, delicata, or even pumpkin would be the perfect addition.

Baby kale, loaded with Vitamins A and C, and potassium, creates a healthy base, and cilantro adds an herby bite. Finally, no salad is complete without a vinaigrette. This sesame-flavored vegan salad dressing (nutty tahini mixed with lemon juice and a little water to thin it out) complements the richness of the squash, and sliced toasted almonds add crunch to round out this healthy weeknight dinner. Dig in!


  • 1 small butternut squash (about 1¼ pounds), cut into ½-inch-thick wedges or half moons
  • 2 medium red onions, cut into 1-inch wedges
  • 2 tbsp. olive oil
  • Kosher salt and pepper
  • 1/4 c. tahini
  • 2 tsp. grated lemon zest plus 2 Tbsp lemon juice
  • 2 tbsp. water
  • 4 c. baby kale
  • 1/4 c. cilantro, chopped
  • 1/4 c. sliced almonds, toasted


  1. Heat oven to 450°F. On large rimmed baking sheet, toss squash and onions with 2 tablespoons oil and ¼ teaspoon each salt and pepper. Roast until golden brown and tender, 25 to 35 minutes.
  2. Meanwhile, in bowl, whisk together tahini, lemon juice, water, and ¼ teaspoon salt, adding additional water if dressing is too thick.
  3. Toss squash with kale and arrange on a platter. Drizzle with dressing and sprinkle with lemon zest, cilantro, and almonds.

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