Thursday, January 11, 2024

Greens with Roasted Squash and Tahini


This green salad with roasted squash and tahini by Jenny Rosenstrach was just what I needed! It was very simple, the kind of dish that you can use as a base for what you have on hand. I added a hard-boiled egg for protein, but roasted tofu or chickpeas would have been good, too, if you wanted to keep it vegan! Note that I didn’t have a lot of greens on hand, so used them as a side rather than the focus here.

For the maple-tahini dressing
¼ cup tahini
2 tsp. maple syrup
1 Tbsp. olive oil
1 dash hot sauce
¼ tsp. kosher salt
1 to 4 Tbsp. warm water

Whisk together the tahini, maple syrup, olive oil, hot sauce, salt, and 1 tablespoon of warm water (I like shaking things together in a jar). Add water, 1 tablespoon at a time, until the dressing reaches drizzle-able consistency (depending on your tahini, it might seize a bit, but keep adding water and whisking/shaking, and it will loosen).

For the salad
a 14- to 16-lb.delicata squash, halved, seeded, and sliced into moons (you do not have to peel)
1-2 Tbsp. olive oil
1 tsp. smoked paprika
kosher salt and freshly ground black pepper
2 large handfuls fresh greens (I used spinach and would love arugula)
2 Tbsp. finely minced red onion
2 Tbsp. dukkah (or, alternatively, use crushed pistachios like I did)

Preheat oven to 425 °F. On a parchment- or foil-lined baking sheet, using your hands, toss squash slices with olive oil, paprika, salt, and pepper. Roast for 20 minutes or until golden. (I find they are more toasted and golden on their undersides; you could flip halfway through if you want, but I never do.) Let cool.

Divide greens between two bowls and season lightly with salt and pepper. Top each with squash slices, minced onions, a nice drizzle of dressing, and a sprinkling of dukkah.

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