Roasted Butternut Squash Salad With Tahini Vinaigrette

Roasted Butternut Squash Salad With Tahini Vinaigrette


Ingredients
1 
small butternut squash (about 1¼ pounds), cut into ½-inch-thick wedges or half moons
2 
medium red onions, cut into 1-inch wedges
2 tbsp. 
olive oil
Kosher salt and pepper
1/4 c. 
tahini
2 tsp. 
grated lemon zest plus 2 Tbsp lemon juice
2 tbsp. 
water
4 c. 
baby kale
1/4 c. 
cilantro, chopped
1/4 c. 
sliced almonds, toasted


Directions
1.   Heat oven to 450°F. On large rimmed baking sheet, toss squash and onions with 2 tablespoons oil and ¼ teaspoon each salt and pepper. Roast until golden brown and tender, 25 to 35 minutes.
2.   Meanwhile, in bowl, whisk together tahini, lemon juice, water, and ¼ teaspoon salt, adding additional water if dressing is too thick.
3.   Toss squash with kale and arrange on a platter. Drizzle with dressing and sprinkle with lemon zest, cilantro, and almonds.



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