Recipe: Roasted Butternut Squash Salad with Tahini and Pomegranates

Recipe by Jayme MacFayden
Photos by Phil Crozier

This salad can be served room temperature, making it easy to make ahead of time. I usually make my dressing the day before and roast the squash first thing in the morning, so I have it ready to go and the oven is free for other items. If you are making the dressing in advance, keep it refrigerated and take it out of the fridge at least 30 minutes before serving as it can seize up a bit from the tahini. I love serving this for the holidays as the colours of gold, red and green are so festive.

Serves 8 to 10

Ingredients

• 2 medium butternut squash (about 4 lb)
• 2 tbsp coriander seeds
• 6 tbsp extra-virgin olive oil
• 2 tbsp ground cardamom
• 2 tsp ground allspice
• 2 tsp Himalayan salt
• 1 tsp freshly cracked black pepper
• 1 cup vegan yogurt (I like plain Yoggu)
• 4 tbsp tahini
• 1 tbsp lemon juice
• 1 pomegranate
• 1 bunch fresh cilantro
• Maldon salt, for finishing

Method

Preheat your oven to 400°F and line two baking sheets with parchment paper. Cut the squash in half lengthwise, scooping out and discarding the seeds. Thinly slice each half into half-moons approximately 1-inch thick. Arrange on the baking sheet so they aren’t overlapping each other.

Using a mortar and pestle, gently grind the coriander seeds, leaving some whole. In a small bowl, mix together the coriander with the olive oil, cardamom, allspice, Himalayan salt and freshly cracked pepper.

Brush the oil mixture over the squash. Place in the oven and roast for 15 minutes (the squash should be golden and tender when pierced with a fork). Remove from the oven and allow to cool.

In a small bowl, mix the yogurt, tahini and lemon juice. Remove the seeds from half the pomegranate. By hand, pick 1 cup of fresh cilantro leaves (you want only the whole leaves, no stems).

Arrange the cooled squash on a serving platter. Spoon your dressing overtop, but leave a lot of the squash visible. Garnish with cilantro leaves and pomegranate seeds. Finally, sprinkle on your Maldon salt and serve.

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