Fall is in the air making it the perfect time to combine two of my favorites, butternut squash and pomegranates! My inspiration for this butternut squash salad recipe came from a magazine where they made a salad and used a tahini dressing…a tahini dressing…loved this idea and knew I had to make it.
These days you can find butternut squash all year round, like most vegetables. My recommendation is to buy fruit and vegetables when in season as you will generally find the vegetable or fruit to be more fresh and favorable. For the butternut squash, these days you can find it already cleaned and chopped (in the refrigerated area of the market), I’d recommend going this route for this recipe.
Here is the cleaned and chopped butternut squash on the baking sheet with oil, salt and pepper, bake in the oven until soft
deseed the pomegranate
place in a bowl
make the tahini dressing by using with oil, tahini sauce, water, lemon juice and a pinch of salt
mix until combined
remove butternut squash from oven when browned
on a plate put spring lettuce and butternut squash
top with pomegranate and tahini dressing
serve!
We all loved this recipe for butternut squash salad, the sweetness from the butternut squash, the pop of juice from the pomegranate and the chalkiness from the tahini all complimented each other in every bite! For those who have never tried tahini, tahini is made from toasted ground hulled sesame seeds, which creates a chalkiness (add more water if needed). The tahini dressing does compliment the salad, next time I may juice a few of the pomegranates and put them in the dressing as I loved the tahini dressing with the pomegranate.
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Thank you again ~ Patty Limatola-Tanenbaum
Ingredients
- 1 pound Butternut Squash, cleaned and cut into cubes
- 1 tablespoon Olive Oil
- 1/2 a Pomegranate Fruit
- 1-2 cups Spring Mix Lettuce
- Salt and Pepper, to taste
- 2 Tablespoons Tahini Sauce
- 1/2 a Lemon, juice
- 1-2 tablespoons Water
- Pinch of Sugar
Directions
- Preheat oven to 425 degrees.
- On a baking sheet, place butternut squash, season with oil, salt and pepper. Bake for 20-25 minutes or until cooked through and browned.
- In a bowl, add tahini sauce, lemon juice, water, olive oil and sugar. Mix well.
- Deseed pomegranate and place seeds in a bowl.
- Assemble salad by placing lettuce on place or bowl, add cooked butternut squash, pomegranate seeds and dressing, toss and serve! Enjoy!