Arugula adds a peppery foil and color contrast to this hearty dinner salad made with naturally sweet, roasted butternut squash and creamy tahini dressing. (Courtesy Cook’s Country) This gorgeous salad from Cook’s Country makes a satisfying vegetarian dinner or a stunning addition to a holiday spread. Inspired by Israeli-born […]
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This gorgeous salad from Cook’s Country makes a satisfying vegetarian dinner or a stunning addition to a holiday spread. Inspired by Israeli-born chef Yotam Ottolenghi’s side dish recipe for roasted butternut squash and red onion with lemon-tahini sauce, the Cook’s Country editors made it their own by adapting it into an entree. They serve the cumin-seasoned butternut squash and onion atop baby arugula, with mint and kalamata olives, which provide color and flavor contrast to the sweet roasted vegetables.
Tip: The dressing should be the consistency of buttermilk. Add water, one teaspoon at a time, if it appears too thick. Add tahini, if it is too thin.
Roasted Butternut Squash Salad with Creamy Tahini Dressing
Serves 6
INGREDIENTS
Roasted Squash:
2- to 2¼-pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 7 cups)
1 red onion, halved and sliced through root end, ½ inch thick
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1¼ teaspoons table salt
½ teaspoon pepper
Dressing and Salad:
¼ cup tahini
¼ cup water
2 tablespoons mayonnaise
2 tablespoons lemon juice
1 garlic clove, minced
½ teaspoon table salt
¼ teaspoon pepper
5 cups baby arugula
¾ cup pecans, toasted and chopped
1/3 cup pitted kalamata olives, chopped
¼ cup chopped fresh mint
DIRECTIONS
For the roasted squash: Adjust oven rack to middle position and heat oven to 425 degrees. Toss the roasted squash ingredients together in a bowl. Spread vegetables in a single layer on rimmed baking sheet. Roast until squash and onion are browned and tender, 35 to 45 minutes, stirring halfway through roasting. Remove sheet from oven and let cool for 15 minutes.
For the dressing and salad: Meanwhile, whisk tahini, water, mayonnaise, lemon juice, garlic, salt and pepper in the now-empty bowl until creamy and thoroughly combined, about 30 seconds. Reserve ¼ cup dressing.
Add arugula to remaining dressing in bowl and toss to combine. Season with salt and pepper to taste. Spread arugula on large serving platter. Top with squash and onion, pecans, olives and mint. Drizzle salad with reserved dressing. Serve.
— Courtesy Cook’s Country from America’s Test Kitchen
