Roasted Butternut Squash Salad with Creamy Tahini Dressing

americastestkitchen.com

Betsy

subheading: Roasted Squash:

1 (2- to 2¼-pound) butternut squash, peeled, seeded, and cut into 1-inch pieces (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

subheading: 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 ounces (5 cups) baby arugula

¾ cup pecans, toasted and chopped

⅓ cup pitted kalamata olives, chopped

¼ cup chopped fresh mint

subheading: BEFORE YOU BEGIN:

We developed this recipe using Ziyad Tahini Sesame Paste. Using other tahini products may result in a thicker or thinner salad dressing. The dressing should be the consistency of buttermilk (or slightly thicker than heavy cream). If the dressing seems thick, thin it out with water, 1 teaspoon at a time, until it's smooth and pourable. If the dressing seems thin, add extra tahini, 1 teaspoon at a time, to thicken it. You can substitute parsley, dill, or cilantro for the mint, if desired. We developed this recipe using Ziyad Tahini Sesame Paste. Using other tahini products may result in a thicker or thinner salad dressing. The dressing should be the consistency of buttermilk (or slightly thicker than heavy cream). If the dressing seems thick, thin it out with water, 1 teaspoon at a time, until it's smooth and pourable. If the dressing seems thin, add extra tahini, 1 teaspoon at a time, to thicken it. You can substitute parsley, dill, or cilantro for the mint, if desired.

Directions at americastestkitchen.com

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