Roasted Butternut Squash Salad With Tahini Vinaigrette

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Roasted Butternut Squash Salad With Tahini Vinaigrette

Ingredients

1 

small butternut squash (about 1¼ pounds), cut into ½-inch-thick wedges or half moons

2 

medium red onions, cut into 1-inch wedges

2 tbsp. 

olive oil

Kosher salt and pepper

1/4 c. 

tahini

2 tsp. 

grated lemon zest plus 2 Tbsp lemon juice

2 tbsp. 

water

4 c. 

baby kale

1/4 c. 

cilantro, chopped

1/4 c. 

sliced almonds, toasted

Directions

1.   Heat oven to 450°F. On large rimmed baking sheet, toss squash and onions with 2 tablespoons oil and ¼ teaspoon each salt and pepper. Roast until golden brown and tender, 25 to 35 minutes.

2.   Meanwhile, in bowl, whisk together tahini, lemon juice, water, and ¼ teaspoon salt, adding additional water if dressing is too thick.

3.   Toss squash with kale and arrange on a platter. Drizzle with dressing and sprinkle with lemon zest, cilantro, and almonds.

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