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A fall salad using acorn squash as the hero.
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Fall Acorn Squash Salad with Tahini Dressing

Course Salad
Cuisine American
Keyword acorn squash, fall salad, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 medium acorn squash, halved, seeded, and cut into ¾-inch-thick wedges
  • 1 medium red onion, cut into ½-inch wedges
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 box baby kale, approx. 5 ounces
  • ⅓ cup chopped dates
  • ¼ cup fresh cilantro, chopped
  • ¼ cup toasted slivered almonds

Preparation

  1. 1. Preheat oven to 425°F. Toss together the squash, onion, and olive oil on a baking sheet. Season with salt and pepper. Roast until golden brown and tender, about 20 minutes.

  2. 2. Meanwhile, whisk together the tahini, lemon juice, and 2 tablespoons of water in a bowl. Season with salt and pepper. Whisk in additional water if the dressing is too thick.

  3. 3. Arrange the kale, squash, onion, dates, and almonds on a platter. Drizzle the dressing on top. Garnish with cilantro and serve.