Acorn squash salad with tahini vinaigrette is a harmonious blend of autumnal flavors, textures, and a touch of Middle Eastern influence. This salad is not only a visual delight but also a delicious and healthy option for any meal.
Preparing the Acorn Squash
Begin by selecting a firm and ripe acorn squash. Wash the squash under running water to remove any dirt. Using a sharp, sturdy knife, carefully cut the squash in half lengthwise. Use a spoon to scoop out the seeds and the stringy pulp from the center. You can save the seeds for roasting later if you like.
Preheat your oven to 400°F (200°C). Cut the acorn squash into small, even – sized pieces. You can either make wedges or cubes, depending on your preference. Place the squash pieces on a baking sheet lined with parchment paper. Drizzle them with a generous amount of olive oil, about 2 – 3 tablespoons. Season the squash with salt, freshly ground black pepper, and a sprinkle of your favorite spices. Cinnamon, nutmeg, or a combination of both work wonders to enhance the squash’s natural flavor. Toss the squash pieces to ensure they are evenly coated with the oil and seasonings.
Put the baking sheet in the oven and roast the acorn squash for about 25 – 35 minutes. Stir the pieces halfway through the cooking process to ensure even browning. The squash is ready when it is tender and has a beautiful golden – brown color on the edges. Remove the roasted squash from the oven and let it cool slightly.
Making the Tahini Vinaigrette
The tahini vinaigrette is the star of this salad, adding a rich, nutty flavor. In a small bowl, combine 2 – 3 tablespoons of tahini. Tahini is a paste made from ground sesame seeds and has a thick, creamy consistency. Add 2 tablespoons of apple cider vinegar, which provides a tangy contrast to the tahini’s richness. Then, add 1 tablespoon of Dijon mustard for a bit of sharpness and to help emulsify the dressing.
Mince a small clove of garlic and add it to the bowl. Season with a pinch of salt and freshly ground black pepper. Slowly drizzle in about 4 – 5 tablespoons of extra – virgin olive oil while whisking constantly. The olive oil will help thin out the tahini and create a smooth vinaigrette. If the dressing seems too thick, you can add a little more olive oil or a splash of water to reach the desired consistency. For an extra touch of flavor, you can add a teaspoon of honey or maple syrup to balance the acidity.
Assembling the Salad
For the base of the salad, choose a variety of fresh greens. A mix of baby spinach, arugula, and kale works well. Wash and dry the greens thoroughly. Place a generous amount of the greens in a large salad bowl.
Add the cooled roasted acorn squash to the bowl. The warm squash will slightly wilt the greens, adding a nice texture. Next, add some additional toppings to enhance the salad. You can include crumbled feta cheese for a creamy, salty element. Chopped nuts such as walnuts or pecans are also great, providing a crunch. Dried cranberries or pomegranate seeds can add a touch of sweetness and a pop of color.
Dressing the Salad
Pour the tahini vinaigrette over the salad. Toss the salad gently to ensure that all the ingredients are evenly coated with the dressing. The vinaigrette will cling to the roasted squash, the greens, and the other toppings, bringing all the flavors together.
Serving and Enjoying
Serve the acorn squash salad with tahini vinaigrette immediately. You can present it as a main course salad for a light lunch or dinner, or as a side dish for a more substantial meal. The combination of the sweet, roasted squash, the tangy vinaigrette, the fresh greens, and the various toppings creates a symphony of flavors and textures that will satisfy your taste buds. It’s a celebration of the season’s produce with a unique and delicious twist.
