Squash Salad with Tahini Vinaigrette #HolidaySideDishes

Tender baby greens topped with roasted squash and red onions, sprinkled with dried dates and roasted almond slices, and drizzled with a savory tahini dressing.

Today is the final day of this year's Holiday Side Dish Event.......

Heather of Hezzi D's Books and Cooks invited us to join her in sharing some Holiday Side Dishes to help relieve some of the stress our readers may have over the upcoming Holiday Season.  

We shared recipes with you on Monday and Wednesday as well.  Look for #HolidaySideDishes on social media to find the recipes we have shared or just pop back to my posts on Spinach Souffle and Root Vegetable Gratin.  You will find links to all the other recipes in those posts too.

Let's take a look at what side dishes the others have to share today...... 

• Apple Pomegranate Salad from Art of Natural Living
• Baked Macaroni and Cheese for a Crowd from Karen's Kitchen Stories
• Caramelized Brussels Sprouts with Bacon, Balsamic, & Brown Sugar from The Spiffy Cookie
• Cheesy Grits Souffle from A Kitchen Hoor's Adventures
• Bacon Cornbread Casserole from Cheese Curd In Paradise
• Grape and Pineapple Salad from Palatable Pastime
• No Knead Dinner Rolls from Hezzi-D's Books and Cooks
• Palak Paneer Pulao from Magical Ingredients
• Roasted Spaghetti Squash with Parmesan Cheese from Blogghetti
• Savory Canned Pumpkin Drop Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Squash Salad with Tahini Vinaigrette from A Day in the Life on the Farm

Each Fall, I kick off the Holiday entertaining season with a birthday gathering for our neighbor, Michelle.  There are 4 houses in a square, one next door to us and two across the street from us that contain some of the best neighbors around.  We are always there for whatever any of us might need.  We enjoy each other's company and have many impromptu get-togethers. 

Michelle's birthday falls on Halloween so I have gotten into the habit of having everyone over for a Birthday/Halloween/Fall gathering to celebrate.  I served this delicious salad as the second course of our meal.  The meal started with an amazing Sweet Potato Soup topped with Marshmallow Cream.  I am sharing that recipe with you on Monday so stay tuned.

Stay tuned as well for the entree of Wine Braised Pork Loin that I will be sharing with you tomorrow and the Root Vegetable Gratin that I shared with you on Wednesday.  The "cake" was Cranberry and White Chocolate Blondies.  So delicious....but you have to wait for that recipe until we celebrate Christmas Sweets Week on November 13, 15, and 17.  Tis the holiday season!!!!

However, today we are talking about this salad!!!  Crisp baby greens, with the sweet goodness of roasted acorn squash and red onions, chewy, toothsome, dates, and slivers of almonds drizzled with a dressing of tahini, lemon, and water simply seasoned with salt and pepper.  OH MY YUM!! 

There were sounds of disappointment around the table as this course ended.  It is sure to make another appearance on my table this Holiday Season.

Salads, Vegetables, Side Dishes, Holidays, Squash, Tahini

Salads

American

Yield: 8 servings

Author: Wendy Klik

Squash Salad with Tahini Vinaigrette

Tender baby greens topped with roasted squash and red onions, sprinkled with dried dates and roasted almond slices, and drizzled with a savory tahini dressing.

Prep time: 15 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 15 M

Ingredients

• 1 acorn squash, peeled, seeded and cut into large dice.
• 1 small red onion, peeled and cut into eighths
• 1 T. olive oil
• salt and pepper, to taste
• 8 cups mixed baby greens
• 1/4 c. tahini
• 2 T. lemon juice
• 2 T. water
• 1/2 c. chopped dried dates
• 1/4 c. roasted almond slices

Instructions

1. Toss the squash and red onion with the olive oil. Season with salt and pepper and place onto a baking sheet. Roast in a 425* oven for about half an hour, until vegetables are golden brown and tender but still holding their shape. Remove from oven and let cool to room temperature.
2. Place the greens onto a large platter. Distribute the squash, onions, dates and almonds over the greens.
3. Whisk together the tahini, lemon juice, and water, adding more liquid if needed to achieve desired consistency. Season with salt and pepper and drizzle over the salad before serving.

Notes

Adapted from a recipe found in Country Living

Nutrition Facts

Calories

136.7

Fat (grams)

7.3 g

Sat. Fat (grams)

0.93 g

Carbs (grams)

17.56 g

Fiber (grams)

2.49 g

Net carbs

15.08 g

Sugar (grams)

6.63 g

Protein (grams)

3.23 g

Sodium (milligrams)

39.89 mg

Cholesterol (grams)

0 mg

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