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Acorn Squash Salad with Maple Tahini Dressing

Course: Salad
Cuisine: American
Servings: 6

Ingredients

For the Salad

  • 2 acorn squash
  • 2 TBSP olive oil
  • 1 tsp coarse salt, divided
  • 1 small red onion, cut into thin rings
  • 5 oz salad greens, such as Spring Mix
  • 1/2 head of purple cabbage, shredded
  • 1/4 cup cilantro leaves

For the Maple Tahini Dressing

  • 1/2 cup tahini`
  • 3 TBSP lemon juice
  • 3 TBSP maple syrup
  • 2 TBSP water
  • 3/4 tsp coarse salt
  • 1/4 tsp ground black pepper

Instructions

Roast the Acorn Squash and the seeds

  • Pre-heat your oven to 400°. Line two rimmed baking sheets with parchment paper.
  • Carefully cut your squash into 3/4″ rings. Remove the seeds to a colander. Place the rings on the baking sheet.
  • Brush the squash with olive oil and sprinkle it with salt. Then pop into the oven to roast. Roast the squash for about 25 minutes until it is tender. I like to flip the rings about halfway through roasting.
  • Meanwhile, rinse the seeds and dry them thoroughly with a kitchen towel. Brush the seeds with olive oil. Then place them on a single layer on the other baking sheet. Put the seeds in the oven to roast. Watch them carefully because they will brown quickly.

Mix up the Maple Tahini Dressing:

  • In a small bowl combine tahini, lemon juice, water, maple syrup, salt and pepper. Whisk until smooth.

Assemble the salad:

  • For each serving, place some salad greens, red onion, purple cabbage and cilantro on a plate. Top with roasted acorn squash and seeds.
  • Drizzle with dressing.