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BUTTERNUT SQUASH - Squash Salad With Tahini Dressing
Nb persons: 4
Yield:
Preparation time: 25 minutes
Total time:
Source:
| Squash salad with tahini dressing REDBOOK NOV 2012 Cooking time: 35 minutes | |
| Salad | |
| 1 | butternut squash,, (2 lbs), peeled, halved, seeded, and cut into 1-inch chunks |
| 3 Tbsp | olive oil |
| ½ tsp | paprika |
| ½ tsp | kosher salt |
| ¼ tsp | freshly ground black pepper |
| ¼ cup | pumpkin seeds |
| 8 cups | baby arugula |
| ⅓ cup | coarsely chopped flat-leaf parsley |
| ¼ cup | raisins |
| 4 oz | Feta cheese, coarsely crumbled |
| Dressing | |
| 2 Tbsp | plain Greek yogurt |
| 2 Tbsp | tahini |
| 1 Tbsp | lemon juice |
| 1 small clove | garlic, minced |
| ¼ tsp | kosher salt |
1. Heat oven to 375°F.
2.Salad: On a large rimmed baking sheet, toss squash, oil, paprika, salt, and pepper and spread out evenly. Roast 35 minutes, stirring halfway through, until squash is tender and starting to caramelize. Sprinkle squash with pumpkin seeds for the last 5 minutes of roasting.
3.Dressing: In a bowl, whisk together all ingredients. Whisk in 2 Tbsp boiling water.
4. In a large bowl, gently toss squash, arugula, parsley, raisins, and Feta cheese. Arrange on a platter. Drizzle dressing over salad.
Makes 4 servings. Each serving: 338 cal, 21 g fat, 9 g protein, 34 g carb.
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