Roasted delicata squash salad with toasted almonds, mint and tahini
Try this flavorful roasted delicata squash salad with crunchy toasted almonds, fresh mint, and creamy tahini dressing. Perfect balance of textures and flavors!
Ingredients:
- 3 Delicata squash, seeded and sliced into large chunks
- 140g Baby arugula
- 110g Fresh goat cheese, crumbled
- 1/2 cup Almonds, well toasted and chopped
- 1 cup Dates, pitted and chopped
- 1/2 cup Mint, torn
- 1 Lemon, zest and juice
- 1/4 cup Tahini
- 2 tablespoons Extra Virgin Olive Oil
- Salt and pepper, to taste
Instructions:
- Toss squash pieces in olive oil and sprinkle with salt and pepper. Bake at 220 °Cor 30-45 minutes until golden brown, turning halfway through cooking. Allow to cool completely.
- In the meantime, prepare the tahini dressing by mixing tahini, lemon juice from half a lemon, 2-4 tablespoons of warm water for desired consistency, and salt and pepper to your liking.
- Arrange the cooled squash on a serving dish with mixed greens, crumbled goat cheese, toasted almonds, chopped dates, fresh mint, and lemon zest. Drizzle the salad generously with olive oil and the juice from the other half of the lemon. Finish by lightly spooning over the tahini dressing. Serve and enjoy!
Summary:
- Calories: 2544 kcal
- Fat: 122 g
- Protein: 67 g
- Carbs: 352 g
- Potassium: 7786 mg
- Magnesium: 916 mg