Roasted Butternut Squash Pomegranate Salad with Tahini Dressing
Roasted butternut squash with pomegranate and tahini dressing—colorful and flavorful holiday side or quick weeknight meal. Perfectly crunchy pecans and sweet pomegranates top creamy squash.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sugarfreemom.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Serving bowl
- Measuring spoon
- Fork
- Spoon
- Refrigerator
Ingredients
- 12 ounces butternut squash (peeled, diced)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon pepper
- 5 ounces romaine
- 2 tablespoons chopped (raw pecans)
- 1/3 cup pomegranate arils
- 1 tbsp tahini paste
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
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