Becky Luigart-Stayner
When the weather starts to dip, light salads don't always feel like they're quite hearty enough. Here, we've paired slices of sweet, roasted acorn squash with baby kale and red onions and dressed the whole thing in a tahini lemon dressing that's bold enough to stand up to all these strong flavors. Don't be afraid to let the squash really roast in the oven. It's absolutely delicious when nearly all the starches have broken down into sugars.
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Yields: 4 serving(s)
Prep Time: 20 mins
Total Time: 45 mins
Ingredients
Save Recipe- 1
medium acorn squash, halved, seeded, and cut into 3/4-inch-thick wedges
- 1
medium red onion, cut into 1-inch wedges
- 2 tbsp.
olive oil
Kosher salt and freshly ground black pepper
- 1/4 c.
tahini
- 2 tsp.
lemon zest, plus 2 tablespoons lemon juice
- 4 c.
baby kale
- 1/3 c.
chopped dates
- 1/4 c.
fresh cilantro, chopped
- 1/4 c.
chopped roasted almonds
Directions
- Step 1Preheat oven to 425°F. Toss together squash, onion, and oil on a large rimmed baking sheet. Season with salt and pepper. Roast until golden brown and tender, 20 to 25 minutes.
- Step 2Meanwhile, whisk together tahini, lemon juice, and 2 tablespoons water in a bowl. Season with salt and pepper. Whisk in additional water if the dressing is too thick.
- Step 3Arrange kale, squash, onion, dates, cilantro, and almonds on a platter. Drizzle with dressing and sprinkle with lemon zest.
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