Roasted Squash Salad with Lemony Tahini Sauce + Feta
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Serves: 4
 
You can easily double or triple the recipe and keep a jar of this sauce on hand in the fridge. It lasts about a month. Use whatever fresh local veggies are on hand, this is just what I had available.
Ingredients
  • 1 acorn squash, cut into ½ inch slices
  • 1 delicata squash, cut into ½ inch slices
  • 1 beet, cut into ½ inch slices
  • a few radishes, sliced
  • a handful of cherry tomatoes
  • small chunk of feta
  • a few handfuls of local greens- lettuces,kale,arugula- you name it!
  • 2 Tbs. Tahini
  • 1 whole lemon, juiced, seeds removed
  • 2 Tbs olive oil
  • 2 garlic cloves
  • 1 Tbs honey
  • 1 tsp worcester sauce or 1 anchovy filet
  • ½ tsp sea salt
  • generous amount of fresh cracked pepper
Instructions
  1. Preheat oven to 400F
  2. Lay out the squash and beets on a roasting tray and drizzle with a bit of olive oil and a sprinkle of sea salt. Bake for 45 min. turning halfway through.
  3. In a blender or food processor, add the tahini, lemon, garlic,honey,worcester, salt and pepper and blend until smooth and creamy.
  4. Assemble the greens on a large plate or in a large mixing bowl, top with your veggies, roasted squash, beet,crumbled feta and a generous amount of tahini sauce.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/roasted-squash-salad-lemony-tahini-sauce-feta/