Acorn Squash Salad with Tahini Vinaigrette

Name: Acorn Squash Salad with Tahini Vinaigrette
Prep time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 medium acorn squash, halved, seeded, and cut into 3/4-inch-thick wedges; 1 medium red onion, cut into 1-inch wedges; 2 tbsp. olive oil; Kosher salt and freshly ground black pepper; 1/4 c. tahini; 2 tsp. lemon zest, plus 2 tablespoons lemon juice; 4 c. baby kale; 1/3 c. chopped dates; 1/4 c. fresh cilantro, chopped; 1/4 c. chopped roasted almonds

This fall salad is almost a meal by itself!

By Kate MerkerPublished: Sep 3, 2022

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acorn squash salad with tahini vinaigrette

Becky Luigart-Stayner

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

45 mins

When the weather starts to dip, light salads don't always feel like they're quite hearty enough. Here, we've paired slices of sweet, roasted acorn squash with baby kale and red onions and dressed the whole thing in a tahini lemon dressing that's bold enough to stand up to all these strong flavors. Don't be afraid to let the squash really roast in the oven. It's absolutely delicious when nearly all the starches have broken down into sugars.

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Ingredients

1 medium acorn squash, halved, seeded, and cut into 3/4-inch-thick wedges
1 medium red onion, cut into 1-inch wedges
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1/4 cup tahini
2 tsp. lemon zest, plus 2 tablespoons lemon juice
4 cups baby kale
1/3 cup chopped dates
1/4 cup fresh cilantro, chopped
1/4 cup chopped roasted almonds

Directions

1. Step 1Preheat oven to 425°F. Toss together squash, onion, and oil on a large rimmed baking sheet. Season with salt and pepper. Roast until golden brown and tender, 20 to 25 minutes.
2. Step 2Meanwhile, whisk together tahini, lemon juice, and 2 tablespoons water in a bowl. Season with salt and pepper. Whisk in additional water if the dressing is too thick.
3. Step 3Arrange kale, squash, onion, dates, cilantro, and almonds on a platter. Drizzle with dressing and sprinkle with lemon zest.