Roasted Squash Salad | SheerLuxe
This vibrant vegetarian feast makes the most of the soft, sweet squash, balancing out the flavour with salty olives, tangy pomegranate and fresh mint. It’s easy to make, too – just serve it with...
Ingredients
- 850g of squash, peeled & chopped into 2.5cm chunks
- 2 tbsp of olive oil
- 100g of tahini
- Juice of 1 lemon
- 80g of pitted black olives
- 2 tbsp of pomegranate molasses
- A handful of torn mint leaves
- 30g of pomegranate seeds
- 10g of pine nuts
- Sea salt
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