Squash Salad with Tahini Dressing
Salad
1 butternut squash (2 lbs), peeled, halved, seeded, and cut into 1-inch chunks
3 Tbsp olive oil
1⁄2 tsp paprika
1⁄2 tsp kosher salt
1⁄4 tsp freshly ground black pepper
1⁄4 cup pumpkin seeds
8 cups baby arugula
1⁄3 cup coarsely chopped flat-leaf parsley
1⁄4 cup raisins
Dressing
2 Tbsp plain Greek yogurt
2 Tbsp tahini
1 Tbsp lemon juice
1 small clove garlic, minced
¼ tsp kosher salt
Heat oven to 375°F.
Salad: On a large rimmed baking sheet, toss squash, oil, paprika, salt, and pepper and spread out evenly. Roast 35 minutes, stirring halfway through, until squash is tender and starting to caramelize. Sprinkle squash with pumpkin seeds for the last 5 minutes of roasting.
Dressing: In a bowl, whisk together all ingredients. Whisk in 2 Tbsp boiling water.
In a large bowl, gently toss squash, arugula, parsley, raisins, and Feta cheese. Arrange on a platter. Drizzle dressing over salad.
Mediterranean Vegetable Salad
Salad
2 small eggplants, quartered lengthwise
2 medium red onions, peeled, quartered lengthwise, stems left intact
3 red bell peppers, quartered lengthwise, seeds removed
3 zucchini, quartered lengthwise
5 Tbsp olive oil
3⁄4 tsp kosher salt
1⁄2 tsp each black pepper and red pepper flakes
1⁄4 cup pine nuts, toasted
Dressing
4 Tbsp plain Greek or regular yogurt
2 Tbsp finely chopped fresh mint, plus extra leaves for garnish
11⁄2 Tbsp lemon juice
1 tsp roasted ground cumin
1⁄4 tsp kosher salt
Insert two oven racks to divide oven into thirds. Heat to 425°F.
Salad: Place eggplant and onions on one large rimmed baking sheet, and bell peppers and zucchini on another. Drizzle eggplant and onions with 3 Tbsp of the oil and sprinkle with 1⁄2 tsp of the salt and 1⁄4 tsp each of the black pepper, and red pepper flakes. Toss to coat, and spread in a single layer. Repeat with peppers and zucchini, using remaining oil, salt, black pepper, and red pepper flakes. Roast eggplant and onions 10 minutes. Put peppers and zucchini on other rack and roast until vegetables are tender and lightly charred, stirring once, 30 minutes.
Dressing: Combine all ingredients in a bowl and stir together. Sprinkle vegetables with pine nuts and mint, and serve with dressing on the side. If you don’t have roasted cumin, toast regular ground cumin in a small skillet over medium heat for 3 minutes.
Roasted Beet and Goat Cheese Salad
Salad
11⁄2 lb small beets, trimmed, rinsed
2 bay leaves
3 cloves garlic, unpeeled, smashed
2 sprigs fresh thyme
1⁄2 cup walnut pieces
4 Tbsp chopped fresh Italian flat-leaf parsley
8 oz log goat cheese, cut into 8 slices
8 cups baby salad greens
Dressing
2 Tbsp peanut or olive oil
2 Tbsp peanut or olive oil
1 Tbsp walnut or olive oil
2 Tbsp balsamic vinegar
1⁄2 tsp kosher salt
1⁄4 tsp black pepper
Salad: Heat oven to 375°F. Place beets, bay leaves, garlic, and thyme in a 13×9-inch baking pan and add 1⁄3 cup water. Cover with foil and roast 1 hour or until beets are tender. Uncover and let stand until beets are cool enough to handle, about 15 minutes.
Place walnuts on a separate baking sheet and bake 7 minutes until toasted. Rub beets to remove skins and cut into quarters.
Dressing: Whisk all ingredients together. Reserve 2 Tbsp in a large bowl and toss beets with the remaining dressing and 2 Tbsp of the parsley.
Spray a rimmed baking sheet with nonstick olive oil spray. Place goat cheese on sheet and bake 5 minutes or until hot and beginning to melt at edges.
Toss baby greens with the reserved dressing and remaining parsley. Arrange greens on a large platter and top with beets. Spoon cheese over beets and sprinkle with walnuts.
© 2012 Inspired Living, LLC
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