Colorful Fall Salad with Squash and Tahini Dressing
What a lovely salad this was. It looked almost too pretty to eat, but it was also very tasty. It was also easy to make, and actually did not take long to make as well.
Serving Size: 4
- 1 medium Hokkaido (Red Kuri) squash
- 2 tablespoons olive oil
- 1 medium bunch young leaves Swiss chard
- 1 large handful young leaves arugula
- 1 red onion
- 1 large yellow or orange bell pepper
- ¼ cup sweet and spicy candied walnuts*
- ¼ cup pomegranate arils
for the tahini dressing:
- ½ cup tahini paste
- 1+ tablespoon lemon juice from 1 lemon
- pinch garlic powder
- pinch salt
- water , thin to preference
- Preheat the oven to 425°F/220°C.
- Place baking parchment on a baking tray.
- Clean and de-seed the squash.
- Slice the squash thinly in 1/2 circle rounds. I cut 4 -5 slices per person.
- Arrange on the baking tray and brush with olive oil.
- De-seed and cut the bell pepper in small pieces.
- Place in a bowl and drizzle a bit of the olive oil over. Mix well, then place on the baking tray.
- Slice the red onion in half and then each half in ling slices. Place on the baking tray and brush with olive oil.
- Place the baking tray with the vegetables in the oven to roast. Place on the middle rack as you do not want them to burn.
- Since I had cut the squash in thin slices, it only took 15 minutes to roast and turn lightly golden. I would suggest you set your timer at 15 minutes, if they are not done, add 5 minutes more and check
- When the veggies are done, turn the oven off and remove the pan from the oven and allow to cool.
- While the veggies are roasting, clean the Swiss chard and arugula.
- Cut away the stem and thick middle vein of the Swiss chard, leaving only the leaf part.
- Slice the Swiss chard in long julienne pieces.
- Cut away the stems of the arugula and add to the Swiss chard.
- Place a generous amount of of the mixed greens on each salad plate.
- Arrange 4-5 slices of squash on each plate.
- Sprinkle some of the roasted pepper and onions around.
- Add a few candied walnuts* here and there and sprinkle with pomegranate arils.
- To make the dressing:
- Mix the lemon juice and tahini in a cup.
- Add the seasonings and mix well. It will be very thick.
- Add water to the consistency that you prefer.
- Drizzle a bit of dressing on the salad and place the carafe on the table for people to serve themselves.
*We have a lovely big walnut tree which is very generous, so we use walnuts. Pecans are also nice for this salad.
We make candied walnuts using aquafaba, cayenne pepper, cinnamon, brown sugar and salt, then toasted in the oven.
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