roasted squash salad with tahini-honey dressing
- Total Time: 30m
- Servings: 3
- Serving Size: 1/3 of squash with sauce
- Level: medium
- Calories: 280
1 squash (acorn or butternut), halved lengthwise, seeded, stems removed and cut into 1″ wedges
1 Tbsp olive oil
Salt and pepper, to taste
1/2 cup white wine vinegar
1/2 fennel bulb, halved lengthwise, cored and thinly sliced
2 Tbsp sesame seeds (black, white or both), toasted
2 Tbsp pepitas
1/2 cup siggi’s 4% plain yogurt
1 ½ Tbsp tahini
1 tsp honey
1/2 lemon, juiced
1 clove garlic, minced
Salt, to taste
1 head frisee, or other leafy greens
Additional olive oil
Preheat oven to 400°F.
Place squash wedges on a baking sheet lined with parchment paper. Drizzle squash with olive oil, and sprinkle with salt and pepper, then using clean hands or a spoon, toss to coat. Roast for 30-40 minutes until tender and lightly caramelized, flipping halfway through cooking time.
In a small bowl, combine white wine vinegar with 3 tablespoons of water to create a pickling liquid. Add the thinly sliced fennel and let stand for at least 30 minutes.
Using a small pan or cast iron skillet, toast pepitas over medium heat until they are lightly toasted, tossing them frequently to avoid burning. Remove from heat and set aside.
Using the same method, toast the sesame seeds.
To make the dressing, combine siggi’s yogurt, tahini, honey, lemon juice, garlic, and salt in a small bowl. Stir well, taste, and adjust seasoning as needed.
In a bowl, toss frisée with a dash of olive oil, one tablespoon of pickling liquid, and salt to taste.
Assemble the salad by placing the frisée on plates, then top with squash wedges and pickled fennel. Garnish with dressing and toasted seeds. Drizzle lightly with additional olive oil, to taste.
This recipe from our friend, Laura Geraty, MS, RD, LDN.