Roasted Cauliflower & Butternut Squash Salad with Tahini Dressing

July 24, 2019

By Anna Varriano

This salad is one of my go-to’s for summer BBQs, pot lucks, and big family gatherings. It’s a delicious and healthy alternative to traditional potato salad. This recipe makes about 12 cups of finished salad, so adjust the ingredient amounts as needed. Leftovers keep well in the fridge for several days.

You Will Need:

  • A good-sized head of cauliflower, broken up into bite-sized pieces (about 4 cups)
  • A good sized butternut squash, cut into bite-sized pieces/about 3/4-inch cubed pieces (about 4 cups)
  • 1 cup of frozen peas
  • 3 to 4 TBSP freshly chopped parsley (or cilantro … or a combo of both)
  • 2 or 3 spring onions, chopped up – including greens
  • 1 lemon
  • 1 TBSP of tahini
  • 4 TBSP of extra virgin olive oil
  • 1/4 tsp each of curry powder, ground turmeric, and garlic powder
  • salt & pepper

Step 1: Prepping and Roasting the Veggies

  • Preheat the oven to 375F (roast setting if you have it).
  • In a small bowl, mix the curry powder, ground turmeric, garlic powder and a pinch of salt and pepper with 2 TBSP of the olive oil.
  • Drizzle half the olive oil/spice mixture over the cubed butternut squash, and the other half over the cauliflower and toss both veggies until the pieces are well coated.
  • Spread the veggies out on baking sheets covered with parchment paper and place them in the oven. You don’t have to use parchment paper, it just makes the clean up much easier.
  • Note, you can mix the butternut squash and cauliflower together for this prep step, but I find it a bit easier to have them on separate baking sheets when it comes time to ‘flipping’ the veggies half way through their cooking time…
  • After the veggies have been in the oven for 10 minutes, flip them as best as you can so they get evenly roasted, keeping them evenly spread out on the baking sheet.
  • Roast for another 10 minutes or until the veggies are to your desired ‘done-ness’. I like them to be a bit golden but not mushy …

Step 2: Make Dressing and Assemble Salad

  • Run the frozen peas under some cool water just long enough to separate them.
  • In a large bowl, combine the roasted veggies, 1/2 the parsley, the spring onion, and the peas.
  • Make the dressing by combining 1 TBSP tahini, 2 TBSP olive oil, 2 TBSP fresh squeezed lemon juice, 1 TBSP of water, and a pinch of salt and pepper.
  • Mix the dressing well and taste it before you pour it over the veggies. Add more of whatever you think it needs to suit your taste … even a fresh herb or spice that isn’t on the ingredient list!
  • Pour the dressing over veggies and toss until all is well coated with the dressing.
  • Just before serving, garnish with remaining chopped parsley.



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