Ideal for Vegetarians
30 min 3 $ 10
Tahini Salad with Romaine, Delicata Squash & Toasted Pepitas
1/2 cup raw pepitas, no oil or salt
1 delicata squash, seeded, cut into ½ inch half rings
Romaine lettuce, chopped
red onion, thinly sliced
grape tomatoes, halved
1 cup chick peas (canned) drained, rinsed and patted dry
red cabbage, thinly sliced
Directions Preparing: 30 min
Step 1 Heat oven (or toaster oven) to 350 degrees and toast pepitas on a baking sheet until slightly brown, turning a few times as they toast, about 5 minutes. Pepitas will make popping sounds! Set aside and leave oven on.
Step 2 Line a baking sheet with Parchment paper. Put the squash in a bowl, splash with veggie broth and toss. Place the squash onto the Parchment paper, making sure each piece is flat.
Step 3 In the same oven at 350 degrees, add the squash and bake for 45 minutes until tender.
Step 4 Add to a large salad plate as much as you’d like of each in layers: chopped romaine red onion grape tomatoes chick peas red cabbage Delicata squash slices
Step 5 Drizzle with our Lemon Tahini Dressing (link) and top with toasted pepitas. Add salt & freshly ground pepper to taste.
Nutrition Facts (per serving of 2)