Butternut Squash Arugula Salad
This butternut squash arugula salad with tahini dressing using roasted butternut squash on top of arugula. Add in pecans, kalamata olives and mint a perfect side dish for Fall.
Butternut Squash Arugula Salad
This butternut squash arugula salad with tahini dressing using roasted butternut squash on top of arugula. Add in pecans, kalamata olives and mint a perfect side dish for Fall.
Ingredients
- 1 2.5 lb butternut squash
- 1 red onion
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1¼ tsp salt
- ½ tsp pepper
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp mayo
- 2 tbsp lemon juice
- 1 clove garlic-minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 cups baby arugula
- 3/4 cup pecans-toasted and chopped
- 1/3 cup kalamata olives-chopped
- 1/4 cup fresh mint-chopped
Instructions
- Peel, seed butternut squash and cut into 1" cube. Slice the red onion 1/2" thick.
- Heat the oven to 425'. In a large bowl toss the squash, onion, cumin, salt, and pepper in the olive oil. Spread on a parchment lined baking sheet. Roast until browned and tender for 35-45 minutes. Stir halfway through. Remove from the oven and let cool for 15 minutes.
- To make the dressing whisk tahini, water, mayo, lemon juice, garlic, salt and pepper in empty bowl until creamy and combined.
- Reserve 1/4 cup dressing. Add arugula to empty bowl and toss to combine. Season with salt and pepper. Spread arugula on a platter and top with squash, onions, pecans, olives and mint. Drizzle salad with the reserved dressing. Serve.