Butternut Squash Tahini Salad
One of the things that I learned living in California, is to try and use seasonal ingredients as much as possible. Before I moved here, I would shop without much thought to what was in season but being able to go to farmer’s markets has changed that. Since winter squash is in season and at it’s peak flavor now, I try to incorporate it into as many dishes as I can. This Butternut Squash Tahini Salad is a tasty salad that keeps well in the fridge so it’s excellent for those who food prep at the beginning of the week. It also has chickpeas so it will really fill you up. You can store the dressing separately and it should last you the whole week. It’s got the perfect balance of sweet and salty and I’m sure you’ll love it as much as I do.
Ingredients – not pictured fennel
Cut and roast the butternut squash. You can buy precut to save yourself time
Chop the veggies
Crispy cucumber
Add everything to a bowl
Add dressing and toss
- 1 medium size butternut squash cut into small cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ cup olives chopped
- ½ red pepper chopped into small cubes
- ½ yellow pepper chopped into small cubes
- 1 can chickpeas drained
- 3 persian cucumbers chopped into small cubes
- 1 bulb fennel sliced in half and then sliced thin
- 1 avocado cut into cubes
- ½ cup tahini ( dressing below)
- Roast butternut squash with olive oil and salt at 400 for 25 -30 minutes
- Let coool
- Add all ingredients to a bowl and drizzle with tahini
- Toss and Serve
- 1 cup tahini paste
- ½ cup water ( add more if necessary)
- Juice of one lemon
- 1 clove garlic minced
- 1 tsp salt
- ½ tsp cumin
- Add all ingredients to a food processor
- Mix until smooth
- Refrigerate
Sounds yum. If you made it for me, I’d eat it even with her the peppers
You can leave out the peppers and use precut squash to save time.
I love the flavor combination and gorgeous colors!
Thanks Dinah! Don’t know what I would do without your comments