Moroccan Spiced Butternut Squash Salad with Lemon Tahini Sauce

I crave this salad often. I think its draw is the flavor-loaded squash and chickpeas coupled with the creamy dressing that make the greens go down real easy. I also add rice and garnish with pomegranate arils for sweetness, which really pushes this recipe from ‘delicate salad that I am definitely going to be hungry after eating’ to a mature and convincing entree. Yep, all of my salads are very mature and will be receiving various high-level degrees. I’m really proud of them.

Side note: I’m mildly annoyed by food bloggers that title their recipes things like “Moroccan spiced blah blah.” Oh wait… The thing is, what do you call it? Ras el hanout, sumac and coriander spiced butternut squash with lemon tahini dressing? Certainly not. But I also don’t want to pretend I have ever been to Morocco or know anything about the food there. I just went to my favorite local spice shop and browsed. Alas, what’s a girl to do?

moroccan spiced butternut squash salad
Moroccan spiced butternut squash salad with tahini sauce | à la laren

Moroccan Spiced Butternut Squash Salad with Lemon Tahini Sauce
Print this recipe here!
SERVES: 3-4
NOTES: Good tahini is a game changer. My absolute favorite is Soom brand (which I buy on amazon), but the Trader Joe’s version is also tasty and less expensive.
-Adding a little sumac powder to the dressing is a nice touch, too!

INGREDIENTS:
Skillet
1 small butternut squash, peeled and sliced to ½” thick wedges
1 small yellow onion, sliced
3 tablespoons avocado oil
1 tablespoon ras el hanout
½ tablespoon sumac
1 teaspoon dried coriander
s + p, to taste
1 16 oz can chickpeas, drained and rinsed

Sauce
½ cup tahini
½ cup water
3 garlic cloves, minced
5 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons avocado oil
½ teaspoon salt

To Serve
Basmati or Forbidden rice
Baby greens
Thinly sliced radish
Cilantro
Pomegranate arils

DIRECTIONS:

Preheat oven to 425. Peel and break down your butternut squash.

Toss butternut squash wedges with onion, spices and oil in a  10” cast iron skillet. Bake for 25 minutes, then add chickpeas, tossing to combine. Bake another 20-30 minutes, stirring occasionally, until squash is caramelized and slightly browned.

Meanwhile, make sure your rice is cooking (if using) and prepare the sauce. Combine all sauce ingredients into a blender and blend until the mixture has emulsified. You could also use an immersion blender here.

To serve, make a bed of baby greens and rice, piling the roasted squash and chickpeas on top. Drizzle with tahini sauce and top with thinly sliced radish, cilantro and pomegranate arils.

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